INGREDIENTS
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2 pounds extra-large (16/20) unpeeled shrimp
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2 carrots, chopped
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3 stalks celery, chopped
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1 onion, chopped
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3 whole garlic cloves
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3 tablespoons butter
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1 tablespoon olive oil
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Salt and freshly ground black pepper
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1 cup canned chopped tomatoes
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½ cup fresh bread crumbs
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2 tablespoons brandy or cognac (optional)
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½ cup heavy whipping cream
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Chopped fresh parsley