Shrimp bisque
12 servings
Ingredients
| Quantity | 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.