Shrimp Bisque

• Seafood

  • 1 lb Shrimp, large fresh
  • 8 1/2 cups Shrimp stock

• Produce

  • 1/4 cup Celery
  • 2 cloves Garlic
  • 1/4 cup Green bell pepper
  • 1/2 cup Yellow onion

• Canned Goods

  • 5 tbsp Tomato paste

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Old bay seasoning
  • 1 tsp Paprika, smoked

• Bread & Baked Goods

  • 1 French bread

• Dairy

  • 1/2 cup Butter
  • 2 cups Half and half

• Beer, Wine & Liquor

  • 1/4 cup Brandy

Found on louisianacookin.com

Ingredients

• ½ cup butter
• ¾ cup all-purpose flour
• ½ cup chopped yellow onion
• ¼ cup chopped celery
• ¼ cup chopped green bell pepper
• 2 cloves garlic, minced
• ½ teaspoon Old Bay seasoning
• 2 cups half-and-half
• 8½ cups Shrimp Stock, recipe follows
• ¼ cup brandy
• 5 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 pound peeled and deveined large fresh shrimp
• Garnish: dry sherry, chopped fresh parsley
• French bread
• 10 cups water
• Shells from 5 pounds peeled shrimp
• ¾ cup chopped yellow onion
• ⅓ cup chopped celery
• ⅓ cup chopped green bell pepper
• ⅓ cup dry white wine (optional)
• ¼ cup roughly chopped parsley leaves and stems
• 2 teaspoons whole black peppercorns
• 1 teaspoon Old Bay seasoning

Directions

• In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes. Stir in onion, celery, bell pepper, garlic, and Old Bay. Cook, stirring constantly, 7 minutes. In the container of a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven. Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with French bread.
• In a stockpot, combine 10 cups water, shells, onion, celery, bell pepper, wine, parsley, peppercorns, and Old Bay. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, 1 hour. Strain through a fine wire-mesh strainer, discarding solids. Refrigerate up to 3 days or freeze for 3 months.