Shrimp Bisque

Ingredients

1 Tablespoon butter
1 Onion, finely diced
2 Carrots, finely diced
8 Ounces 36-40 count shrimp, shells on
1 Bay leaf
1 Pinch thyme
2 Parsley stems
1 Tablespoon tomato paste
1 Teaspoon Spanish paprika *
1 Ounce Brandy
3 Ounces white wine
8 Ounces fish veloute
8 Ounces Fish stock
½ Cup heavy cream
Salt to taste
White pepper to taste

Directions

• Remove shrimp shells from deveined shrimp. Reserve shells and meat.
• Heat butter in a saucepan or sauté pan over medium heat.
• Add onions and carrots. Sauté until lightly browned.
• Add shrimp shells, bay leaf, thyme, and parsley stems. Sauté until shells turn red.
• Add tomato paste and stir well.
• Add brandy and wine. Simmer and reduce by half.
• Puree mixture and pass thru a china cap or strainer.
• Return mixture to saucepan.
• Add fish veloute and stock. Simmer 10-15 minutes.
• Add shrimp meat. Cook additional 5 minutes.
• Add warmed cream.
• Season to taste.

Note:Paprika is often used instead of tomato paste to color and flavor bisques.