Shrimp Bisque

By zboni

Ingredients

• 9 ounces raw Shrimp, shelled, de-veined
• 2-1/4 cups cold water
• 1 celery rib, coarsely chopped
• 2 medium onions, divided
• 3 Bay leaves, divided
• 3 black peppercorns
• 2-1/4 teaspoons butter
• 1 carrot, finely chopped
• 2 1/4 teaspoon tomato paste
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon paprika
• 1/4 cup + 2 tablespoons Sherry wine
• 3 tablespoons Brandy
• small bunch of fresh Parsley
• 3 cups heavy cream
• Salt and pepper, to taste
• parsley for garnish

Details

Servings 8

Preparation

Step 1

Put shrimp shells in a saucepan with cold water, celery, 1 onion coarsely chopped, 1 bay leaf and peppercorns; bring to a boil, cover and simmer for 20 minutes. Strain, reserve the stock, discard the solids.



Finely chop the remaining onion. In a medium saucepan sauté the carrot and onion. Add tomato paste, thyme, paprika, Sherry and Brandy; bring to a boil. Move the saucepan off the heat and ignite the Brandy. Add the reserved stock; puree in a blender.


Return to the saucepan, add a bouquet garni by wrapping the remaining 2 bay leaves and parsley in cheesecloth with a string attached to the handle of the saucepan making it easy to retrieve.



At this point the bisque can be made ahead, covered and refrigerated. 

Bring the soup up to the boiling point but do not boil; add the cream, salt and pepper. Remove the bouquet garni, add the raw shrimp cooking 2 minutes only do not overcook. Ladle into soup bowls, Garnish with parsley and serve.



Wine recommendation: Pinot Grigio