Shrimp Bisque

Name: Shrimp Bisque
Ingredients: 3/4 pound shrimp (with shells or use fish stock replacing water); 2 leeks, minced; 3 garlic cloves, minced; 1/2 cup white wine; 1/2 cup Pedro Ximenez Sherry; 2 tablespoons flour; 3 tablespoons butter; 2 cups water; 2 tablespoons tomato paste; 2 tablespoons cream (optional)

10 ingredients

3 steps

Ingredients

3/4 pound shrimp (with shells or use fish stock replacing water)
2 leeks, minced
3 garlic cloves, minced
1/2 cup white wine
1/2 cup Pedro Ximenez Sherry
2 tablespoons flour
3 tablespoons butter
2 cups water
2 tablespoons tomato paste
2 tablespoons cream (optional)

Directions

1

Clean the shrimp and put the shells in a saucepan with the water. Simmer for 10-12 minutes, until the water picks up some color and gets cloudy. Strain through a sieve. Optional, you can also substitute fish stock for this step.
2

Saute the leeks and garlic in a tablespoon of olive oil to soften, about 4 minutes. Add the shrimp and cook until they start to develop some color on the first side and flip, about 2 minutes. Cook on the second side for 1 minute. Add the tomato paste and let it rust a little, about 1 minute.
3

Add the flour and butter and stir to combine. Deglaze the pan with the wine and sherry. Add the shrimp stock (or fish stock) and cook for a couple minutes. Using an immersion blender, blend it so that it's smooth but with some little chunks- you want to know you're eating shrimp. Add the cream if you wish, and stir together.