-
1
In a small saucepan, cover the shrimp shells with the water and bring to a boil.
-
2
Simmer for 20 minutes, then strain the shrimp stock into a bowl.
-
3
Meanwhile, in a large skillet, heat the olive oil.
-
4
Add the shrimp, garlic, onion and cayenne and cook over high heat until the shrimp begin to turn pink, about 3 minutes.
-
5
Add the brandy and boil until reduced by half, about 2 minutes.
-
6
Add the chopped basil and the sherry and simmer until the shrimp are just cooked through, about 2 minutes.
-
7
Transfer the shrimp to a food processor, add the shrimp stock and puree until smooth.
-
8
In a medium saucepan, melt the butter over moderate heat.
-
9
Whisk in the flour and cook, whisking, until smooth, about 1 minute.
-
10
Slowly whisk in the half-and-half and cook, whisking, until the roux is very thick, about 2 minutes.
-
11
In a soup pot, combine the fish stock with the tomato paste and the shrimp puree and bring to a simmer over high heat.
-
12
Slowly whisk in the roux and the heavy cream.
-
13
Reduce the heat to moderately low and simmer until thick and creamy, about 20 minutes.
-
14
Add the lemon juice and season with salt and pepper.
-
15
Ladle the bisque into bowls, garnish with the sliced basil and serve.
