Shrimp bisque

12 servings

Ingredients

Quantity	Measure	Ingredient
		-CHUCK OZBURN (HBWK07A)
1	pounds	Shrimp; peeled, deveined shells reserved
12	ounces	Shrimp shells
2	ounces	Clarified butter; or as needed
12	ounces	Onion; finely diced
1		Garlic clove; minced
2	tablespoons	Paprika
3	tablespoons	Tomato paste
3	ounces	Brandy
1	gallon	Fish Stock
16	ounces	Roux;(see note)
1	quart	Heavy cream; heated
4	ounces	Dry sherry
		Tabasco and Worchestershire sauces to taste
		OLD BAY SEAFOOD SEASONING (optional)

Directions

Saute shrimp shells in butter until color changes; add onion, cooking until tender; add garlic and saute until aroma, adding more butter if needed; add the paprika, cooking to dissolve and develop color and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan with the brandy; add fish stock and simmer; thicken by adding small amounts of roux, each time mixing thoroughly; strain, pressing shells to extract all liquid; saute shrimp in butter and add to soup; add heavy cream, sherry, sauces and seasoning, stirring to mix well. Note: Roux is made with equal parts of butter and flour (never less than a 40% to 60% ratio) cooked 5 to 8 minutes to lightly brown.