Title: Shrimp Bisque
Categories: Soup Seafood
Yield: 20 Servings
| 1 | lb | Shrimp; peeled deveined * |
| 12 | oz | Shrimp shells |
| 2 | oz | Clarified butter |
| 12 | oz | Onion; finely diced |
| 1 | | Clove garlic; minced |
| 2 | tb | Paprika |
| 3 | tb | Tomato paste |
| 3 | oz | Brandy |
| 1 | | Gallon Fish Stock |
| 16 | oz | Roux; (see note) |
| 1 | qt | Heavy cream - heated |
| 4 | oz | Dry sherry |
| | | Tabasco sauce |
| | | Worcestershire sauce |
| | | OLD BAY SEAFOOD SEASONING |
* Reserve shells Saute shrimp shells in butter until color changes; add
onion, cooking until tender; add garlic and saute until aroma, adding more
butter if needed; add the paprika, cooking to dissolve and develop color
and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan
with the brandy; add fish stock and simmer; thicken by adding small amounts
of roux, each time mixing thoroughly; strain, pressing shells to extract
all liquid; saute shrimp in butter and add to soup; add heavy cream,
sherry, sauces and seasoning, stirring to mix well. 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. From Chuck Ozburn.