Shrimp Bisque
Yield
20 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
peeled, deveined * |
|
| 12 | ounces |
shrimp shells
|
* |
| 2 | ounces |
ghee (clarified butter)
|
|
| 12 | ounces |
onions
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 whipping cream
heated |
*
|
| 4 | ounces |
sherry
dry |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | x |
worcestershire sauce
|
*
|
| 1 | x |
seasoning
seafood |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
peeled, deveined * |
|
| 346.8 | ml/g |
shrimp shells
|
* |
| 57.8 | ml/g |
ghee (clarified butter)
|
|
| 346.8 | ml/g |
onions
finely diced |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
paprika
|
|
| 45 | ml |
tomato paste
|
|
| 86.7 | ml/g |
brandy
|
|
| 3.8 | l |
fish stock
|
*
|
| 462.4 | ml/g |
roux
see note |
* |
| 0.9 | l |
heavy whipping cream
heated |
*
|
| 115.6 | ml/g |
sherry
dry |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | x |
worcestershire sauce
|
*
|
| 1 | x |
seasoning
seafood |
* |
Directions
- Reserve shells.
Sauté shrimp shells in butter until color changes.
Add onion, cooking until tender.
Add garlic and sauté until aroma thickens, 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.
Sauté 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.
