Shrimp Bisque

Recipe Cuisine: Fish/sea
Recipe Category: Fish/sea
Recipe Serves: 20

Recipes Ingredients:

1 lb Shrimp; peeled deveined *
1 Gallon Fish Stock
12 oz Shrimp shells
16 oz Roux; (see note)
2 oz Clarified butter
1 qt Heavy cream - heated
12 oz Onion; finely diced
4 oz Dry sherry
1 Clove garlic; minced
Tabasco sauce
2 tb Paprika
Worcestershire sauce
3 tb Tomato paste
OLD BAY SEAFOOD SEASONING
3 oz Brandy

Recipe Instructions:

* 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.