NIGHT DIVINE
Begins on page 39
Shrimp Bisque p.41
Makes 6 servings
1 pound unpeeled medium fresh shrimp
2½ tablespoons olive oil, divided
2 cups chopped leeks
½ cup chopped celery
½ cup peeled and chopped carrots
6 fresh thyme sprigs
2 bay leaves
¼ cup tomato paste
½ cup dry sherry
1 (32-ounce) container seafood stock
¾ cup heavy whipping cream
1½ teaspoons kosher salt, divided
1 teaspoon smoked paprika
Garnish: 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.
Add leeks, celery, and carrots to pan. Cook, stirring occasionally, until softened, about
