1-1/2 lbs. shelled deveined shrimp, shells reserved
olive oil
1 stick of unsalted butter
2 leeks trimmed, halved lengthwise and rinsed well
3 stalks of celery, cut into big chunks
2 carrots, cut in big chunks
3 sprigs fresh thyme
1 bay leaf
2 strips of orange zest
2 T. tomato paste
1/4 c. brandy
3 T. flour
4 c. half and half
salt and pepper
fresh grated orange zest and chopped chives for garnish
Heat 3 T. olive oil in a large heavy pot over medium heat. Melt in the stick of butter. Add the shrimp shells, the leeks, celery, carrots, 3 sprigs of thyme, 1 bay leaf, strips of orange zest, and tomato paste. Cook, stirring every now and then until the shells are red and the vegetables are soft. About 15 minutes.
Take the pot off the heat. Carefully pour in the brandy. With a long kitchen match light ignite the alcohol. When the flame subsides, return to the heat. Sprinkle in the flour and give it a few stirs. Cook for another 2 minutes. Add enough water to cover the vegetables. Scrape the bottom of the pot to loosen all the brown bits with a wooden spoon. Add the cream. Bring to a boil and immediately lower to a simmer. Gently simmer while the soup reduces and thickens for 30-45 minutes. Strain into a clean pot. Season with salt and pepper.
Chop the shrimp into pieces. Return the bisque to a simmer and add the shrimp. Cook for 2-3 minutes, just enough to cook the shrimp through. Serve in a warm bowl and garnish with chopped chives and fresh orange zest.