Shrimp Bisque



INGREDIENTS:

3/4 cup butter

1 1/3 cups all-purpose flour

3 quarts seafood stock

salt and pepper to taste

1 1/2 pounds medium shrimp - peeled,
deveined and shells reserved

1 pound onions, minced

1/4 cup butter

2 cloves garlic, minced

3 tablespoons paprika

1/4 cup tomato paste

3 fluid ounces brandy

1 quart heavy cream, heated

3 dashes hot pepper sauce

3 dashes Worcestershire sauce

1/2 teaspoon Old Bay Seasoning TM

1/2 cup dry sherry

DIRECTIONS:

1. In a large saucepan over medium heat, combine 3/4
cup butter and flour. Cook, stirring, until flour taste
disappears, about 7 minutes. Stir in seafood stock and
season with salt and pepper. Simmer 15 minutes, then
remove from heat and set aside.

2. In a large saucepan over medium heat, cook shrimp
shells and onion in 1/4 cup butter until onion is
translucent. Stir in garlic, paprika and tomato paste
and cook until brown. Stir in brandy and light it on
fire. Let it simmer until reduced and thickened. Stir
in reserved stock, reduce heat and simmer 45 minutes.
Strain through a fine mesh or cheesecloth.

3. Return strained mixture to a simmer in the saucepan.
Pour in cream.

4. Dice shrimp and cook until opaque in a medium skillet
over medium heat. Stir into soup and simmer 5 minutes.
Season with pepper sauce, Worcestershire and Old Bay.
Stir in sherry just before serving.



Shrimp Bisque