Shrimp Bisque I

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

16 ingredients

7 steps

Ingredients

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

Directions

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.
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.)
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.
4

Deglaze pan with brandy; add fish stock and simmer.
5

Thicken soup by adding small amounts of roux, each time mixing thoroughly.
6

Strain soup, pressing shells to extract all liquid.
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.