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Shrimp Bisque II
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Classic shrimp bisque with rich seafood stock, paprika, tomato paste, cream, and sherry for a flavorful twist.
Ingredients:
  • 0.75 cup butter
  • 1.3300000429153 cups all-purpose flour
  • 3 quarts seafood stock
  • salt and pepper to taste
  • 1.5 pounds medium shrimp - peeled, deveined and shells reserved
  • 1 pound onions, minced
  • 0.25 cup butter
  • 2 cloves garlic, minced
  • 3 tablespoons paprika
  • 0.25 cup tomato paste
  • 3 fluid ounces brandy
  • 1 quart heavy cream, heated
  • 3 dashes hot pepper sauce
  • 3 dashes Worcestershire sauce
  • 0.5 teaspoon Old Bay Seasoning TM
  • 0.5 cup dry sherry
Instructions:
  • In a large saucepan over medium heat, melt 3/4 cup of butter and whisk in flour until the raw taste disappears, for about 7 minutes. Add seafood stock and season with salt and pepper. Let it simmer for 15 minutes, then take it off the heat and set it aside.
  • In a large saucepan over medium heat, sauté shrimp shells and onion in 1/4 cup of butter until the onion turns translucent. Add garlic, paprika, and tomato paste, cooking until browned. Pour in brandy and ignite it. Allow it to simmer until it thickens. Mix in reserved stock, then simmer on low for 45 minutes. Strain using a fine mesh or cheesecloth.
  • Bring the strained mixture back to a simmer in the saucepan and gently pour in the cream.
  • Dice the shrimp and sauté until they turn opaque in a skillet. Mix them into the soup and let it simmer for 5 minutes. Season with pepper sauce, Worcestershire sauce, and Old Bay seasoning. Stir in the sherry right before serving.

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