Shrimp Bisque is classy, soothing, sultry and incredibly seductive. The flavor is rich and tantalizing, teasing the palate for the next spoonful.
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
- 1/2 pound shrimp; peeled, deveined, shells reserved
- 6 ounces shrimp shells
- 1 ounce clarified butter
- 6 ounces onion; finely diced
- 1/2 garlic clove; minced
- 1 Tablespoon paprika
- 1 Tablespoon plus 1 1/2 teaspoons tomato paste
- 1 1/2 ounces Brandy
- 2 Quarts fish stock (commercial is fine)
- 8 ounces roux; see * Note
- 1 pint heavy cream; heated
- 2 ounces dry sherry (to 3)
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
- Old Bay Seafood Seasoning, to taste
- * 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.
- Saute shrimp shells in butter until color changes; add onion, cooking until tender. Add garlic and saute until aromatic, 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, thickening by adding small amounts of roux, each time mixing thoroughly.
- Strain, pressing shells to extract all liquid.
- Saute shrimp separately in butter and add to soup. Add heavy cream, sherry, sauces and seasoning, stirring to mix well.
Serving size: each serving Calories: 157 Fat: 8 g Carbohydrates: 5 g Sodium: 243 mg Protein: 5 g Cholesterol: 55 mg