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 maggiesmoller
on June 18, 2013
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Delicious! Followed recipe for the most part but using items on hand. White and green onions instead of leeks, chicken stock rather than seafood stock, and adding a bit more cayenne (we like spice and some leftover crabmeat I had in the fridge. Relatively easy recipe that provides a restaurant quality bisque. I'm a big seafood bisque fan and order it wherever I can, and this was ranked high on my list of favorites. YUMMM!
By broadarmel_5255971
Elysburg
on May 26, 2013
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I melted some anchovies with the onions, and added some celery for flavor.....made own fish stock with used shells that were previously frozen.....and added bottle of clam sauce.....after purred, added more chunks of shrimp......didn't have cognac on hand so used 1 cup of sherry....
Was FANTASTIC!!!!!
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.
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