Shrimp Bisque

Total Time

1 Hour 15 Minutes

Servings

15

Ingredients

• 3/4 cup butter
• 1 1/3 cups plain flour
• 3 quarts seafood stock
• salt and pepper to taste
• 1 1/2 pounds medium shrimp - peeled, deveined and shells reserved
• 1 pound onions, finely chopped
• 1/4 cup butter
• 2 cloves finely chopped garlic
• 3 tablespoons paprika
• 1/4 cup tomato puree
• 3 fluid ounces brandy
• 1 quart double cream, heated
• 3 dashes hot pepper sauce
• 3 dashes Worcestershire sauce
• 1/2 cup dry sherry

Instructions

1. In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
2. In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato puree and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
3. Return strained mixture to a simmer in the saucepan. Pour in cream.
   Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper and Worcestershire sauce. Stir in sherry just before serving.