Shrimp Bisque

* Exported from MasterCook *

SHRIMP BISQUE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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