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
Directions
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.
* Shellfish Warning
Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
Photo: Shrimp Bisque Recipe

















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By T.I.Advcul,RB
on May 14, 2013
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I'm a culinary student in San Fran I'm on my last 10
Months of advanced training and I used this for a
Reference for my final. Got a 97%. Just sayin its every
Thing it should be.
By mayflowerbobbev...
Oceanside,, 43
on March 14, 2013
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One person wrote asking about Cooking Sherry and keeping Dry Sherry. Sherry including Dry Sherry are fortified wines and can be stored literally for years at room temperature. There is never a need to buy terribly cooking sherry !
B.J. Cooks
By Chef #366673
Lexington, KY
on January 26, 2013
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this is both an easy and delicious recipe. I had a bit if a time finding the fish stock but it was worth it! I also used a blender stick instead of the food processor as I found it easier. Delicious and a beautiful pink color due to tomato paste. Would make again definitely and once again my hat os off to Ina for such a terrific addition to my repertoire!!! I will impress family and guests with this recipe!!
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