5 C water
2 C stock (chicken or seafood)
1 bay leaf
1 lb shrimp, shells removed (and reserved), deveined
2 Tbsp butter
1/2 yellow onion, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 Tbsp tomato paste
2 tsp salt
1 pinch cayenne pepper
1/2 C heavy cream
1 C carrot, chopped
30 frozen lobster raviolis (or ricotta-filled)
In a large stockpot, combine seafood stock, 5 C water, and bay leaf. Bring to a boil.
Add shrimp shells only, and cook for 15 minutes. Strain through a sieve, into a bowl or measuring cup. Discard the shrimp shells.
Wipe the pot clean. Melt butter over medium heat.
Add carrot, celery, and onion, stirring occasionally for 8 minutes, or until tender.
Add garlic and cook another 1-2 minutes, or until fragrant.
Stir in tomato paste and raw shrimp. Cook for 3-4 minutes.
Pour broth into pot. Add cayenne pepper, salt, and ravioli. Bring to a boil, reduce heat, and simmer for 10 minutes, or until pasta is cooked.
Stir in cream. Taste and adjust seasoning, if needed.
Remove and discard bay leaf.