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2 T olive oil |
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1 lb medium uncooked shrimp, peeled, deveined, shells reserved |
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4 C fish stock or bottled clam juice |
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1 C dry white wine |
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1 bay leaf |
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1 onion, chopped |
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1 carrot, peeled, chopped |
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2 garlic cloves, chopped |
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3 T tomato paste |
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1/4 tsp. cayenne pepper |
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1 14 1/2-oz can diced peeled tomatoes |
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1 T butter |
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3 T brandy |
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3/4 C whipping cream |
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Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add reserved shrimp shells (cover and chill shrimp) and saut/(c) 5 minutes. Add stock, wine and bay leaf; bring to boil. Reduce heat; simmer 25 minutes. Strain shrimp stock into bowl. |
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Heat 1 tablespoon oil in same saucepan over medium-high heat. Add onion, carrot and garlic; saut/(c) 5 minutes. Mix in tomato paste and cayenne. Add tomatoes with their juices and shrimp stock. Simmer soup 5 minutes. |
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Melt butter in heavy large skillet over medium heat. Add shrimp; saut/(c) 2 minutes. Remove from heat. Add brandy and ignite with match. When flames subside, return shrimp to heat; saut/(c) until shrimp are cooked through, about 2 minutes. Transfer 6 shrimp to small bowl. Mix remaining shrimp into soup. Add cream to skillet; bring to boil. Stir cream into soup. |
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Puree soup in processor in batches. Strain through coarse sieve set over large saucepan, pushing most of solids through sieve with rubber spatula. Bring to simmer. Season with salt and pepper. Ladle into 6 bowls. Top with reserved shrimp. |
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