Shrimp Bisque

Recipe Ingredients

1 lb	454g / 16oz	Shrimp - peeled, deveined,
		Shells reserved
12 oz	340g	Shrimp shells
2 oz	56g	Clarified butter
12 oz	340g	Onion - finely diced
1		Garlic clove - minced
2 tablespoons	30ml	Paprika
3 tablespoons	45ml	Tomato paste
3 oz	85g	Brandy
1		Fish stock
16 oz	454g	Roux - see * Note
1		Heavy cream - heated
4 oz	113g	Dry sherry
		Tabasco sauce
		Worcestershire sauce
		Old Bay Seafood Seasoning

Recipe Instructions

* 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.

Saute shrimp shells in butter until color changes; add onion, cooking until tender. Add garlic and saute until aromatic, 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, thickening 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.

This recipe yields 20 servings.

Source:
Undocumented, but from the WWW

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