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Shrimp Bisque

Shrimp Bisque
YIELDS
4 - 6 servings

2006, Barefoot Contessa at Home, All Rights Reserved.

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Ingredients

1
lb(s) large shrimp, peeled and deveined, shells reserved
4
cups seafood stock
3
Tbsp good olive oil
2
cups leeks, chopped white and light green parts (3 leeks)
1
Tbsp garlic, chopped (3 cloves)
1
pinch cayenne pepper
¼
cup Cognac or brandy
¼
cup dry sherry
4
Tbsp (½ stick) unsalted butter
¼
cup all-purpose flour
2
cups half-and-half
cup tomato paste
2
tsp kosher salt
1
tsp black pepper, freshly ground
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Directions

Step 1

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Step 2

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely puréed.

Step 3

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

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