Peel and devein the shrimp, reserving shells.

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 separate pot, heat the oil over medium/medium-low heat.

Add the leeks and onions, stirring frequently, and cook 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.

Stir for a minute or two then add the sherry.

Stir for about 2 minutes more.

Add all contents of pan to food processor or blender, 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 arrowroot powder, 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 into the pan with the flour/ fat mixture.

Stir in the tomato paste, and let simmer until heated through.

Taste and season as you’d like.