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1
Preheat oven to 450F.
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2
Peel and devein half of shrimp.
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3
Reserve peeled shrimp for soup.
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4
Place shells and remaining shrimp on heavy large baking sheet.
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5
Roast until shells begin to brown, stirring occasionally, about 15 minutes.
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6
Heat oil in large Dutch oven over medium-high heat.
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7
Add carrots and next 8 ingredients and saute until vegetables begin to brown, about 15 minutes.
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8
Add roasted shrimp and shells, clam juice, wine, tomatoes and brandy.
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9
Simmer 30 minutes.
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10
Cool 5 minutes.
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11
Strain broth into heavy large saucepan, pressing hard on solids.
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12
Boil broth until reduced to 4 cups, if necessary.
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13
Melt butter in heavy large saucepan over medium heat.
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14
Add carrot, onion and bay leaves and saute until vegetables begin to brown, about 10 minutes.
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15
Add shrimp broth and lentils.
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16
Bring to boil.
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17
Reduce heat to medium-low.
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18
Cover and simmer until lentils are tender, about 45 minutes.
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19
Transfer 1 1/2 cups soup to blender and puree until smooth.
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20
Return to saucepan.
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21
(Can be prepared 1 day ahead.
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22
Cover and refrigerate.
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23
Bring to simmer before continuing.)
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24
Add reserved shrimp to soup; simmer until cooked through, about 4 minutes.
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25
Season with salt and pepper.
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26
Ladle soup into bowls.
