NIGHT DIVINE
Begins on page 39
Shrimp Bisque p.41
Makes 6 servings
1 pound unpeeled medium fresh shrimp2½ tablespoons olive oil, divided2 cups chopped leeks½ cup chopped celery½ cup peeled and chopped carrots6 fresh thyme sprigs2 bay leaves¼ cup tomato paste½ cup dry sherry1 (32-ounce) container seafood stock¾ cup heavy whipping cream1½ teaspoons kosher salt, divided1 teaspoon smoked paprikaGarnish: crème fraîche, sliced fresh chives
1. Peel shrimp, reserving shells. Halve shrimp lengthwise.
2. In a large pot, heat 1½ tablespoons olive oil over medium heat. Add shrimp shells and cook, stirring occasionally, until shells are pink and lightly browned, about 3 minutes. Remove and discard shells.
3. Add leeks, celery, and carrots to pan. Cook, stirring occasionally, until softened, about 10 minutes. Add thyme, bay leaves, and tomato paste; cook…