-
1
Peel and devein the shrimp, reserving half of the shrimp heads and all of the peels for making the soup.
-
2
(Discard remaining heads.)
-
3
Reserve peeled and deveined shrimp separately, refrigerated, until ready to serve the soup.
-
4
Set a deep, wide pot over medium-high heat and add the olive oil.
-
5
Once the oil is hot, add the onions, carrots and celery.
-
6
Saute, stirring, until the vegetables are lightly caramelized, about 7 to 8 minutes.
-
7
Add the shallots, leeks and garlic and saute, stirring occasionally for 1 minute.
-
8
Add the tomato paste to the pan and cook until the vegetables are well coated about 2 to 3 minutes.
-
9
Add the reserved shrimp shells and heads to the pan and cook until the shells are pink and well caramelized, about 5 minutes.
-
10
Add the chicken broth, bay leaf and thyme and bring to a boil then reduce to a simmer.
-
11
Season with 2 teaspoons salt, 1/2 teaspoon white pepper and the paprika, simmer about 45 minutes.
-
12
In a clean pot large enough to hold the stock, combine 4 tablespoons of butter with 4 tablespoons of flour to form a roux.
-
13
Strain the finished stock through a fine mesh sieve into the roux.
-
14
Add the heavy cream, brandy and cayenne pepper and return to a simmer.
-
15
Add sherry vinegar and lemon juice to taste and adjust the seasoning if necessary.
-
16
Add the reserved shrimp, stir to combine, then cook until shrimp are just cooked through, 1 to 2 minutes.
-
17
Garnish with chopped chives and serve immediately.
