Shrimp Bisque

Name: Shrimp Bisque
Ingredients: 1 pound shrimp peeled, deveined *; 12 ounces shrimp shells; 2 ounces ghee (clarified butter); 12 ounces onions finely diced; 1 clove garlic minced; 2 tablespoons paprika; 3 tablespoons tomato paste; 3 ounces brandy; 1 gallon fish stock; 16 ounces roux see note; 1 quart heavy whipping cream heated; 4 ounces sherry dry; 1 x red hot pepper sauce; 1 x worcestershire sauce; 1 x seafood seasoning

15 ingredients

11 steps

Ingredients

1 pound shrimp peeled, deveined *
12 ounces shrimp shells
2 ounces ghee (clarified butter)
12 ounces onions finely diced
1 clove garlic minced
2 tablespoons paprika
3 tablespoons tomato paste
3 ounces brandy
1 gallon fish stock
16 ounces roux see note
1 quart heavy whipping cream heated
4 ounces sherry dry
1 x red hot pepper sauce
1 x worcestershire sauce
1 x seafood seasoning

Directions

1

Saute shrimp shells in butter until color changes.
2

Add onion, cooking until tender.
3

Add garlic and saute until aroma thickens, adding more butter if needed.
4

Add the paprika, cooking to dissolve and develop color and flavor, 10 to 15 minutes.
5

Add tomato paste and mix well.
6

Deglaze pan with the brandy; add fish stock and simmer.
7

Thicken by adding small amounts of roux, each time mixing thoroughly.
8

Strain, pressing shells to extract all liquid.
9

Saute shrimp in butter and add to soup.
10

Add heavy cream, sherry, sauces and seasoning, stirring to mix well.
11

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.