Prep Time: 30 min Total Time: 30 min
9 ounces raw Shrimp, shelled, de-veined
2-1/4 cups cold water
1 celery rib, coarsely chopped
2 medium onions, divided
3 Bay leaves, divided
3 black peppercorns
2-1/4 teaspoons butter
1 carrot, finely chopped
2 1/4 teaspoon tomato paste
1 1/4 teaspoons dried thyme
1/2 teaspoon paprika
1/4 cup + 2 tablespoons Sherry wine
3 tablespoons Brandy
small bunch of fresh Parsley
3 cups heavy cream
parsley sprigs for garnish
To make fish stock, put shrimp shells in a saucepan with cold water, celery, 1 onion coarsely chopped, 1 bay leaf and peppercorns;
bring to a boil, cover and simmer for 20 minutes. Do not let it cook over 30 minutes or it will become bitter. Strain, reserving
the stock, discard the solids.
Finely chop the remaining onion. In a medium saucepan, melt butter, saute onion and
carrot. Add the tomato paste, thyme, paprika, Sherry wine and Brandy. Bring to a boil. Move the saucepan off
the heat and carefully ignite the brandy. Allow the flame to burn out.
Add the reserved stock, puree in a blender and return mixture to the saucepan.
Add to the bisque flambe a bouquet garni which is wrapping the remaining 2 bay leaves and parsley in
cheesecloth with a string attached to the handle of the saucepan making it easy
to retrieve when removing from the stock.
At this point soup can be made ahead, covered and refrigerated.
When ready to serve, bring soup up to the boiling point but do not boil; add the cream, salt and
pepper. Remove the bouquet garni, add the raw shrimp cooking 2 minutes, do not overcook
or they will become tough. Ladle into bowls, garnish with parsley and serve.
recommendation: Pinot Gris; Chardonnay|