Rich And Velvety Shrimp Bisque

Peel 1/4th of the shrimp, reserving shells, and cut each peeled shrimp into thirds. With paper towels, thoroughly pat dry remaining shrimp and reserved shells.

Heat 12-inch heavy-bottomed skillet over high heat until very hot, about 3 minutes. Add 1 1/2 tablespoons olive oil and swirl to coat pan bottom.

Add half of shell-on shrimp and half of reserved shells. Saute until deep pink and shells are lightly browned, about 2 minutes. Transfer shrimp to medium bowl and repeat with remaining oil, shell-on shrimp, and shells.

Return first browned batch to skillet. Pour warmed brandy over shrimp and wave lit match over pan until brandy ignites, shaking pan. When flames subside, transfer shrimp and shells to a food processor bowl fitted with steel blade and process until mixture resembles fine meal, about 10 seconds.

Heat butter in large, heavy-bottomed Dutch oven over medium heat until foaming. Add carrots, celery, onion, garlic, and ground shrimp. Cover and cook, stirring frequently, until vegetables are slightly softened and mixture is fragrant, about 5 minutes. Add flour and cook, stirring constantly, until combined thoroughly, about 1 minute.

Stir in wine, clam juice, and tomatoes, scraping pan bottom with wooden spoon to loosen browned bits, if any exist. Cover, increase heat to medium-high, and bring to boil. Then, reduce heat to low and simmer, stirring frequently, until thickened and flavors meld, about 20 minutes.

Strain bisque through chinois into medium container, pressing on solids with back of ladle to extract all liquid.

Wash and dry now-empty Dutch oven. Return strained bisque to Dutch oven and stir in tarragon, cream, lemon juice, and cayenne. Bring to simmer over medium-high heat and add reserved peeled and cut shrimp. Simmer until shrimp are firm but tender, about 1 1/2 minutes.

Discard tarragon sprig and stir in sherry. Season to taste with salt and pepper and serve hot.