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1
Heat 1 T olive oil over medium heat in a large saucepan.
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2
Add reserved shrimp shells and saute'stirring for 5 minutes.
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3
Add stock, vermouth, and bay leaf.
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4
Bring to a boil, reduce heat and simmer 25 minutes.
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5
Strain stock into a bowl.
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6
Heat remaining T olive oil in the same saucepan over medium heat.
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7
Add onion, carrot, and garlic, saute' 5 minutes.
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8
Add tomatoe paste and cayenne, blending well.
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9
Add tomatoes with juices and shrimp stock.
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10
Simmer 5 minutes.
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11
Melt butter in a large skillet over medium heat and add shrimp.
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12
Saute 2 minutes.
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13
Remove from heat.
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14
Add brandy and carefully ignite.
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15
After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
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16
Place 6 shrimp in a bowl and set aside.
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17
Mix remaining shrimp into soup.
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18
Add cream to skillet, bring to boil and add to soup.
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19
In a food processor or blender, puree soup in batches.
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20
Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
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21
Bring to a simmer.
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22
Season to taste.
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23
Ladle into bowls, topping each bowl with 1 reserved shrimp.
