Shrimp Bisque

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.