In a heavy bottomed pot over high heat, sear shrimp shells. Stir constantly until they turn pink. Add tomato paste and vegetables. Sauté for another minute while stirring. Add wine and water until level reaches two inches above shells; then add thyme and lemon. Simmer 30 minutes, then strain.

For Soup:
2 cups leeks, diced
1/2 cup celery, diced
1/2 cup onions, diced
1 lb. shrimp, halved and peeled
1 lb. red skin potatoes, diced
1/4 lb. raw bacon, chopped
1 stick butter
1 cup flour
1 bunch fresh thyme
cream, salt & pepper as desired

In a heavy bottomed pot, place raw bacon and slowly render. When almost crispy, add butter, onions, celery, and leaks. Slowly sweat vegetables until translucent. Add flour and make a roux. Cook 2-3 minutes, stirring constantly. Add stock and thyme and whisk until soup simmers. Add potatoes and cook until tender. Add shrimp and cool through. Season with salt and pepper and add cream as desired.

–Chef Ernest Schultz, Hemisphere Restaurant in Clarks Summit