Peel the shrimp and save the shells. Put 4 cups of water into a pot
and add the shells. Bring to a boil. Let simmer for 20 minutes. Strain
the broth and add water if necessary to make 3-3/4 cups. Set aside.
Slice the leeks and rinse them thoroughly to remove any grit. Heat oil
in a soup pot and sauce the leeks for 5 minutes until softened but not
browned. Add garlic and cook for another minute. Add cayenne
pepper and the shrimp and cook, stirring constantly, until shrimp are
cooked, about 3 minutes.
Add cognac and cook for one minute. Add sherry and cook for 3
more minutes. Puree the mixture, in 2 batches, in a food processor
until it is completely pureed. (I did this in my blender, but I added a
very small amount of broth to each batch.) Melt butter in the same
pot, add flour, cook for one minute, stirring constantly. Do not let
brown.
Add half and half and cook over medium heat until hot and thickened.
Whisk constantly. Stir in the pureed shrimp, stock, tomato paste, salt
and pepper and heat on medium until hot but not boiling. I let this
simmer for at least 30 minutes until it cooked down a bit and tasted a
little more SHRIMPY. Cook 1/4 lb shrimp separately, chop into bite-
sized pieces, and add to pot when soup is done.
Serving
Suggestions
This recipe is good enough for company!
Originally Submitted
9/12/2022
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