Instructions
Put shrimp shells in a piece of cheesecloth into a package with kitchen strong. Put prepared shrimp in a bowl, cover and refrigerate.
In a large skillet heat oil over medium heat, add the leeks and cook stirring occasionally, until softened, about 10 minutes. Add the flour an cook, stirring the entire time, until the flour is lightly
browned about 2 minutes.
Put leek mixture in a 5 or 6 quart crockpot. Add the shrimp shells, tomatoes, potatoes, celery, bacon, parsley, salt, and pepper. Pour the broth over the shrimp shells
and vegetables. Cover and cook until the vegetables are fork tender. About 4 to 5 hours on high and 8 to 10 on low. When there is only 20 minutes left, remove the shrimp shells and parsley sprigs, stir
in shrimp. Cover and cook on high until shrimp are just opaque, about 15 minutes. Stir in half and half and garnish each serving with parsley.
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