Shrimp Bisque

This is one of my favorite winter meals because it's very filling and you have to spend all day indoors to make it. I actually used to make this recipe to avoid confronting other pertinent things in my life, it requires constant attention so it's the perfect way to avoid your problems. It helps that the result is mind-bendingly tasty.

1. 1lb jumbo shrimp with shells
2. 1tbsp butter
3. 1 shallot
4. 2 medium carrots
5. 2tbsp tomato paste
6. 16oz clam juice (not as bad as it sounds, I was wary at first too)
7. 16oz water
8. 2 bay leaves
9. 5oz bacon
10. 3tbsp flour
11. 1/2 cup heavy cream
12. Cayenne to taste
13. 3tbsp freshly-chopped chives

1. Peel shrimp and keep shells. Dice shrimp into bite-sized pieces, but retain one whole shrimp for each serving
2. Sautee shrimp shells, chopped carrots, and sliced shallot for 5 mins
3. Add tomato paste for 30s
4. Add water, clam juice, bay leaves, bring to a boil
5. Simmer for 30 mins
6. Strain stock into bowl, discard solids
7. Cook bacon on medium until fat renders
8. Add flour to make a roux, stir constantly for 2 mins until golden-brown
9. Add stock, let simmer for 2 mins while stirring
10. Add cream, cayenne
11. Add shrimp 3 mins before serving
12. Garnish with chopped chives