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PdfPell the shrimp and place the peels in a large pot over medium heat. Cover with the water, a pinch of salt, the leek, garlic, celery, and carrots. Bring to a simmer and cook for 20 minutes.
Strain the broth, reserving it and discarding the shells and vegetables. Set the broth aside.
Wipe the pot clean, then cook the dairy-free butter and flour over medium heat for 1 to 2 minutes, whisking constantly until thick and bubbling.
pour in the shrimp stock, whisking vigorously. Add the orange zest, tomato paste, and cayenne. Simmer for 5 minutes to thicken.
Add the shrimp and simmer until cooked through, about 2 to 3 minutes. Stir in the dairy-free cream and cook until just heated through. Season with salt and pepper.
*from The Big Dairy Free Cookbook by Pamela Ellgen