Seafood Bisque

1. Remove shrimp from shells. In a large saucepan, add shells and chicken broth. Simmer for 30 minutes, or until chicken broth has reduced by 1/2.

2. Meanwhile, devein shrimp and mince; return shrimp to the refrigerator until ready to use. Peel and finely dice onion and carrot. Finely dice celery.

3. Heat oil in a large stock pot over medium high heat. Add the onions, carrots, celery, and garlic. Sauté for 3 - 4 minutes.

4. Add the cognac or brandy and cook until the alcohol has evaporated.

5. Mix the diced tomatoes, paprika, thyme, and ground pepper.

6. Pour the white wine slowly into mixture, stirring to release any flavorful brown bits from the bottom of the pan.

7. Strain chicken broth and discard shrimp shells.

8. Add the broth to the tomato mixture and cook uncovered for 30 minutes under medium low heat, stirring frequently so as not to burn.

9. Combine arrowroot and filtered water in a small bowl and whisk with a fork until smooth.

10. Pour slurry into hot soup and stir to thicken slightly (you can add more of this mixture if you prefer a thicker bisque).

11. Remove bisque from heat. Using an immersion blender puree the bisque until smooth.

12. Replace bisque onto the stove over medium high heat and add the minced shrimp. Cook for a minute or two until the shrimp is opaque.

13. Remove from heat and add crab or lobster meat and coconut milk.

14. Heat and serve. If the soup is too thick, thin it by stirring in a small amount of filtered water prior to serving.