Ingredients

• 5 cups water
• 2 cups stock (chicken or seafood)
• 1 bay leaf
• 1 pound shrimp, shells removed (and set to the side) and deveined
• 2 tablespoons butter
• 1/2 yellow onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons salt
• 1 pinch cayenne pepper
• 1/2 cup heavy cream
• 1 cup carrot, chopped
• 30 frozen lobster raviolis (or just ricotta-filled)

Preparation

1. In a large stockpot, combine seafood stock, 5 cups of water and bay leaf, and bring to a boil.
2. Add shrimp shells only and cook for 15 minutes.
3. Strain broth through a sieve into a bowl or measuring cup. Discard the shrimp shells.
4. Wipe the pot and melt butter over medium heat. Add carrot, celery and onion, stirring occasionally for 8 minutes, or until tender. Add garlic and cook for another 1-2 minutes, or until fragrant
5. Stir in tomato paste and raw shrimp and cook for 3-4 minutes.
6. Pour broth into the pot, and add the cayenne pepper and 1 teaspoon salt. Add ravioli and bring to a boil, then reduce heat and simmer for 10 minutes, or until pasta is cooked.
7. Stir in the cream, and taste and adjust seasoning, if necessary. Remove bay leaf.
8. Serve hot and enjoy!