Shrimp Bisque I Recipe

Name: Shrimp Bisque I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 teaspoon Old Bay Seasoning TM

Servings: persons

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
1 teaspoon Old Bay Seasoning TM

1
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.
2
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.)
3
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.
4
Deglaze pan with brandy; add fish stock and simmer.
5
Thicken soup by adding small amounts of roux, each time mixing thoroughly.
6
Strain soup, pressing shells to extract all liquid.
7
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.

2430

kcal

Calories

191

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups butter, 4 cups all-purpose flour, 1 pound medium shrimp - peeled, deveined and shells reserved, 12 ounces shrimp shells, and more.

Yes, Shrimp Bisque I falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Bisque I

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