“This recipe may take a little work but it taste great. To devein the shrimp use the tip of a sharp knife or a deveiner.” - by MARBALET
Ingredients
Adjust Servings
Original recipe yields 16 to 20 servings
Directions
- To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside.
- Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.)
- Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well.
- Deglaze pan with brandy; add fish stock and simmer.
- Thicken soup by adding small amounts of roux, each time mixing thoroughly.
- Strain soup, pressing shells to extract all liquid.
- In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.
Nutrition
Amount Per Serving (20 total)
- Calories
- 546 cal
- 27%
- Fat
- 40.7 g
- 63%
- Carbs
- 24.6 g
- 8%
Based on a 2,000 calorie diet
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Reviews (7)
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"I've been looking for a great shrimp bisque and I've certainly found it. Yes, it's time consuming but worth the effort. I scaled the recipe to eight, however, I did use a whole pound of shrimp. The sc..." See morealed down version asked for 3/4 of a cup of butter to make the roux. I felt that this was a little too much fat so I halved the amount of butter and flour and it was fine. Instead of fish stock, I used the shrimp broth from previous shrimp cocktail appetizers that I had frozen and saved for this occasion. To cut down on the fat even further, I boiled my shrimp instead of sauteeing and I used fat free half and half in lieu of heavy cream. I suggest straining the soup before you add your cream. Delicious! My whole family enjoyed this very much. Thanks!"
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