Shrimp bisque

Yield: 12 servings

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)

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.

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