Shrimp Bisque

18 ingredients
1 steps

Ingredients

  • 2 pounds medium shirmp (raw), shelled and deveined (reserve shells for stock)
  • 5-6 cups water
  • 8T unsalted butter
  • 4T extra-virgin olive oil
  • 7-8 medium cloves garlic (minced)
  • 1 large onion
  • 1/2t cayenne pepper
  • 1/2 cup brandy
  • 4T fresh basis (chopped fine)
  • 1.5 cup dry sherry
  • 1 cup all-purpose flour
  • 4 cups half & half
  • 1 qt fish stock
  • 1 small can tomato paste
  • 1 pint heavy cream
  • 1/2 cup fresh lemon juice
  • Kosher Salt
  • Black Pepper

Directions

  1. 1
    {"0":"Place shrimp and shells in saucepan; cover with water; bring to boil; simmer 20 minutes.","2":"Strain stock into bowl; separate shrimp from shells.","4":"Allow shrimp to cool; chop into small pieces.","6":"Puree 3\/4 of shrimp together with garlic and onions in food processor; set remaining shrimp aside.","8":"Heat olive oil with 2T butter in large skillet; add puree, cayenne; cook until mixture blends (approx. 3 minutes).","10":"Add brandy; boil until reduced by half (approx. 2 minutes).","12":"Add basil, sherry; simmer until mixture is fully cooked (approx. 2-3 minutes).","14":"Combine with shrimp stock.","16":"Melt remaining butter in medium saucepan. Blend in flour and cook until smooth; add half & half and cook until roux is thick (approx. 2 minutes).","18":"Combine fish stock, tomato paste, shrimp puree in stock pot and simmer over high heat; whisk in roux and heavy cream; add shrimpt remaining shrimp pieces; simmer until mixture is creamy (approx. 20 minutes).","20":"Add lemon juice, salt and pepper to taste; continue to simmer (approx. 3-5 minutes).","22":"Ready to serve"}

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