SHRIMP BISQUE I

Shrimp Bisque I image

This recipe may take a little work but it taste great. To devein the shrimp use the tip of a sharp knife or a deveiner.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Yield 20

Number Of Ingredients 16

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Ingredients

2 cups butter
4 cups all-purpose flour
1 pound medium shrimp - peeled, deveined and shells reserved
12 ounces shrimp shells
¼ cup clarified butter
1 large onion, finely diced
1 clove garlic, minced
2 tablespoons paprika
3 tablespoons tomato paste
½ cup brandy
4 quarts fish stock
4 cups heavy cream, heated
¾ cup dry sherry
¼ teaspoon hot pepper sauce
1 dash Worcestershire sauce
1 teaspoon Old Bay Seasoning TM

Steps:

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.
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.)
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.
Deglaze pan with brandy; add fish stock and simmer.
Thicken soup by adding small amounts of roux, each time mixing thoroughly.
Strain soup, pressing shells to extract all liquid.
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.

Nutrition Facts : Calories 528 calories, Carbohydrate 24.4 g, Cholesterol 155.1 mg, Fat 40.5 g, Fiber 1.2 g, Protein 12.4 g, SaturatedFat 24.6 g, Sodium 884.7 mg, Sugar 1 g