Ina's creamy, comforting soup is going to be your new go-to. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/35I44N6Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Shrimp Bisque RECIPE COURTESY OF INA GARTENYield: 4 to 6 servingsIngredients1 pound large shrimp, peeled and deveined, shells reserved4 cups seafood stock3 tablespoons good olive oil2 cups chopped leeks, white and light green parts (3 leeks)1 tablespoon chopped garlic (3 cloves)Pinch cayenne pepper1/4 cup Cognac or brandy1/4 cup dry sherry4 tablespoons (1/2 stick) unsalted butter1/4 cup all-purpose flour2 cups half-and-half1/3 cup tomato paste2 teaspoons kosher salt1 teaspoon freshly ground black pepperDirectionsPlace 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 3/4 cups. 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.https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #ShrimpBisque Barefoot Contessa Makes Shrimp Bisque | Barefoot Contessa | Food Networkhttps://youtu.be/K-gAetVIAmw