Food Network: Shrimp Bisque

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Shrimp Bisque
Copyright 2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients
1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Instructions
Place the shrimp shells and seafood stock in a saucepan and simmer for
15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10
minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook
1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes,
stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes
longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process
until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring
with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3
minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until
hot but not boiling. Season, to taste, and serve hot.