Shrimp Bisque I
Ingredients
- 2 cups butter ⓘ
- 4 cups all-purpose flour ⓘ
- 1 pound medium shrimp - peeled, deveined and shells reserved ⓘ
- 12 ounces shrimp shells ⓘ
- 1/4 cup clarified butter ⓘ
- 1 large onion, finely diced ⓘ
- 1 clove garlic, minced ⓘ
- 2 tablespoons paprika
- 3 tablespoons tomato paste
- 1/2 cup brandy ⓘ
- 4 quarts fish stock
- 4 cups heavy cream, heated ⓘ
- 3/4 cup dry sherry ⓘ
- 1/4 teaspoon hot pepper sauce ⓘ
- 1 dash Worcestershire sauce ⓘ
Instructions
- 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 & Diet Analysis (per serving)
867
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).