Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cognac | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound large shrimp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tablespoons good olive oil
- 2 cups chopped leeks, white and light green parts (3 leeks)
- 1 tablespoon chopped garlic (3 cloves)
- Pinch cayenne pepper
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1/3 cup tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Directions
Place the shrimp shells and seafood stock in a saucepan and simmer for
15 minutes. Strain and reserve the stock. Add enough water to make 3
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the
leeks and cook them for 10 minutes over medium-low heat, or until the
leeks are tender but not browned. Add the garlic and cook 1 more
minute. Add the cayenne pepper and shrimp and cook over medium to low
heat for 3 minutes, stirring occasionally. Add the Cognac and cook for
1 minute, then the sherry and cook for 3 minutes longer. Transfer the
shrimp and leeks to a food processor fitted with a steel blade and
process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over
medium-low heat for 1 minute, stirring with a wooden spoon. Add the
half-and-half and cook, stirring with a whisk, until thickened, about
3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt,
and pepper and heat gently until hot but not boiling. Season, to
taste, and serve hot.
Category:Cathy's Recipes
Category:Ina Garten Recipes