*  Exported from  MasterCook  *

                              Shrimp Bisque

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Shrimp -- peeled deveined *
  12      ounces        Shrimp shells
   2      ounces        Clarified butter
  12      ounces        Onion -- finely diced
   1                    Clove garlic -- minced
   2      tablespoons   Paprika
   3      tablespoons   Tomato paste
   3      ounces        Brandy
   1                    Gallon Fish Stock
  16      ounces        Roux -- (see note)
   1      quart         Heavy cream - heated
   4      ounces        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.

                   - - - - - - - - - - - - - - - - - -