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Cortar la cebolla en cubitos al igual que la zanahoria y el apio.
Pelar los camarones y reservar la cabeza y el caparazón.
En una olla, agregar el aceite de oliva y cocinar la cebolla, luego agregar la zanahoria, el apio, los caparazones y las cabezas de los camarones. Seguido incorporar el brandy y dejar evaporar el alcohol.
Agregar el agua y dejar cocinar hasta que llegue al primer hervor.
Retirar del fuego y pasar por una licuadora o un procesador. Procesar y volver a la olla, agregar un poco más de agua (unas 2 tazas) y la hoja de laurel. Cocinar hasta que solo queden más o menos 4 tazas de caldo concentrado.
Retirar del fuego, colar presionando con una cuchara y colocar nuevamente en la olla a fuego bajo. Agregar la pasta de tomate, la crema de leche y la sal.
Dejar hervir, incorporar la mantequilla fría y batir vigorosamente con un batidor hasta que la crema esté bien emulsionada. Reservar para calentar.
Para los camarones: Cortar los camarones en dos. Picar el perejil y en una sartén agregar el aceite de oliva, cocinar los camarones y sazonar con la paprika. Salpimentar al gusto.
Por último agregar el perejil picadito.
Servir un poco de los camarones en cada tazón junto con el bisque.