Ingredients:
1 pound large shrimp (the uncooked kind) - peeled and deveined - saving the shells
3 cups stock (I used chicken – seafood would be preferred)
1 cup water
1 tablespoons olive oil
1/2 cup chopped leeks, white and light green parts
1 small onion, diced
4 cloves garlic, chopped
2 tsp Old Bay seasoning
½ tsp cayenne pepper
1/4 cup brandy
1/4 cup dry sherry
2 tablespoons unsalted grassfed butter
2 tablespoons bacon fat
1/4 cup almond flour
1 tsp xantham gum
1 can coconut milk (full fat!)
1/2 cup tomato paste
Salt and pepper to taste, maybe some hot sauce too! optional: a dash or two of worcestershire.

Directions:
In a large pot, heat the stock and water along with the shells from the shrimp. Simmer for approximately 20 minutes. Strain the shells out, reserving all the liquid.  

Meanwhile, in a large pot, heat the olive oil over medium/medium-low heat. Add the leeks and onions, stirring frequently, and cook over heat for about 10 minutes or until the leeks and onions are soft and translucent and somewhat caramelized (being careful not to brown). Add the garlic and cook for about 2 more minutes. Add the Old Bay, cayenne pepper and shrimp and stir. Cook for about 3 more minutes or until shrimp are pink. Add brandy to mixture and stir. Note: if you are using a gas stove, use extreme caution as brandy will ignite and set your eyebrows on fire. I suggest turning the flame off, adding the brandy, stirring, then turning heat back on. Stir for a minute or two, then add sherry. Stir for about 2 minutes more. Add all contents of pan to food processor, and blend until smooth.

In the pan you just had the shrimp/leeks/onions in, add the butter/bacon fat and melt over medium heat. Add in almond flour and xantham, stirring for a few minutes until it starts to brown. Add the mixture from the food processor, the coconut milk, and the strained stock liquid. Stir in the tomato paste, and let simmer until heated through. Taste and season as you'd like.