Shrimp Bisque
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Description: Calls for fish stock, brandy, sherry, and heavy cream. Makes twenty servings.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * SHRIMP BISQUE Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Seafood Soups/stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Shrimp -- peeled deveined * 12 oz Shrimp shells 2 oz Clarified butter 12 oz Onion -- finely diced 1 Clove garlic -- minced 2 tb Paprika 3 tb Tomato paste 3 oz Brandy 1 Gallon Fish Stock 16 oz Roux -- (see note) 1 qt Heavy cream - heated 4 oz Dry sherry Tabasco sauce Worcestershire sauce OLD BAY SEAFOOD SEASONING * Reserve shells Saute shrimp shells in butter until color changes; add onion, cooking until tender; add garlic and saute until aroma, adding more butter if needed; add the paprika, cooking to dissolve and develop color and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan with the brandy; add fish stock and simmer; thicken by adding small amounts of roux, each time mixing thoroughly; strain, pressing shells to extract all liquid; saute shrimp in butter and add to soup; add heavy cream, sherry, sauces and seasoning, stirring to mix well. Note: Roux is made with equal parts of butter and flour (never less than a 40% to 60% ratio) cooked 5 to 8 minutes to lightly brown. From Chuck Ozburn. - - - - - - - - - - - - - - - - - -
Size: 1425 chars
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