Shrimp Bisque
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
59
Sourness
46
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cups
Seafood Stock3 tbsps
Olive Oil (good)1 tbsp
Garlic (chopped 3 cloves)1 pinch
Cayenne Pepper1 cup
Cognac1 cup
Sherry (dry)4 tbsps
Unsalted Butter (1/2 stick)1 cup
All-Purpose Flour2 cups
Half-And-Half1 cup
Tomato Paste2 tsps
Kosher SaltDirections:
1
Meanwhile, heat the olive oil in a large pot or Dutch oven
2
Watch how to make this recipe
3
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes
4
Strain and reserve the stock
5
Add enough water to make 3 3/4 cups
6
Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned
7
Add the garlic and cook 1 more minute
8
Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally
9
Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer
10
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed
11
In the same pot, melt the butter
12
Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon
13
Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes
14
Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling
15
Season, to taste, and serve hot