Creamy Shrimp Bisque
Ingredients
- 1 cup unsalted butter, divided
- 1 ⅓ cups all-purpose flour
- 3 quarts seafood stock
- salt and ground black pepper to taste
- 1 ½ pounds medium shrimp, peeled, deveined, and shells reserved
- 1 pound onions, minced
- ¼ cup tomato paste
- 3 tablespoons paprika or to taste
- 2 cloves garlic, minced
- 3 fluid ounces brandy
- 1 quart heavy cream, heated
- ½ teaspoon Old Bay seasoning
- 3 dashes hot pepper sauce
- 3 dashes Worcestershire sauce
- ½ cup dry sherry
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Instructions
- Gather all ingredients.
- Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.
- Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.
- Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.
- Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.
- Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.
- Dice shrimp; add to a medium skillet over medium heat and cook until opaque.
- Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.
Source
Original recipe: View Original