Shrimp Bisque - 2

Recipe Ingredients

1 oz	28g	Unsalted butter
2 oz	56g	Onion
2 oz	56g	Carrot
1 lb	454g / 16oz	Prawn
1/4		Bay leaf
1/4 teaspoon	1.3ml	Thyme
4		Parsley
1 oz	28g	Tomato paste
2 oz	56g	Brandy
6 oz	170g	Dry white wine
1		Veloute sauce
1		Fish stock
1 cup	237ml	Heavy cream
		Kosher salt
		White pepper

Recipe Instructions

Heat the butter in a saucepan, over a medium flame add the onions and carrot.

Saute until lightly browned add the shrimp, bay leaf, thyme, and parsley saute until the shrimp turn pink.

Add the tomato paste-mix well add the brandy and wine.

Simmer until reduced by half remove the shrimp, shell, and return shells to the pan cut the shrimp into small dice and reserve as garnish add the veloute and stock to the sauce pan.

Simmer for 10-15 minutes strain through a chinois return to the saucepan, return to a simmer finish with the heated cream season to taste with salt and white pepper garnish with the diced shrimp.

Serve hot.

Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

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