Ingredients
- 3 pounds shrimp
- 4 Tbs pastured butter
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tsp salt
- 8 cups water (or 4 cups water and 4 cups chicken stock)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped bell pepper
- 1 Tbs bpa-free tomato paste
- 5 cups cream – raw if possible
- 1 cup chopped tomato
- 1/4 cup brandy
Preparation
Step 1
To boil shrimp:
1.Rinse shrimp in water
2.Bring a pot of water to boil then reduce to medium high heat
3.Add shrimp and allow to return to a gentle simmer
4.Remove shrimp as they rise to the surface
5.Chill shrimp immediately to keep them from cooking further
6.Once they have cooled, remove peel, tail and vein. Set aside peel and vein for stock.
7.Reserve several whole shrimp to garnish top of bisque. Chop the rest into bite-sized pieces
To make the bisque:
1.Melt butter in a large pot. Add shells, paprika & half the cayenne. Saute 5 minutes.
2.Add water & bring to boil. Reduce heat & simmer 30 minutes.
3.Strain liquid into a bowl while pressing on the shells to extract all the liquid.
4.Return liquid to pot. Add the onion, bell pepper, tomato paste, salt, cream & tomato. Simmer for 1 hour, stirring frequently.
5.Add brandy and shrimp. Simmer 10 minutes.
6.Add salt to taste and remaining 1/8 tsp cayenne if desired. Enjoy!