Shrimp Bisque I

Fish stock and heavy cream thickened with a roux form the base for this rich shrimp bisque recipe which calls for brandy, tomato paste, Worcestershire sauce, and seafood seasoning.

• Calories: 528 Calories

Ingredients

• 4 cups all-purpose flour
• 2 cups butter
• ½ cup brandy
• ¾ cup dry sherry
• 1 clove garlic, minced
• 2 tablespoons paprika
• 1 dash Worcestershire sauce
• ¼ teaspoon hot pepper sauce
• 3 tablespoons tomato paste
• 1 pound medium shrimp - peeled, deveined and shells reserved
• 12 ounces shrimp shells
• ¼ cup clarified butter
• 1 large onion, finely diced
• 4 quarts fish stock
• 4 cups heavy cream, heated
• 1 teaspoon Old Bay Seasoning TM

Recipe Instructions

Step 1

To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside.

Step 2

Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.)

Step 3

Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well.

Step 4

Deglaze pan with brandy; add fish stock and simmer.

Step 5

Thicken soup by adding small amounts of roux, each time mixing thoroughly.

Step 6

Strain soup, pressing shells to extract all liquid.

Step 7

In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.