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Shrimp Bisque

Source of Recipe


From "Barefoot Contessa at Home" by Ina Garten



List of Ingredients



• 1 pound large shrimp, peeled and deveined, shells reserved
  
• 4 cups seafood stock
  
• 3 Tbsp olive oil
  
• 2 cups chopped leeks, white and light green parts (3 leeks)
  
• 1 Tbsp chopped garlic (3 cloves)
  
• Pinch cayenne pepper
  
• ¼ cup Cognac or brandy
  
• ¼ cup dry sherry
  
• 4 Tbsp (½ stick) unsalted butter
  
• ¼ cup all-purpose flour
  
• 2 cups half-and-half
  
• 1/3 cup tomato paste
  
• 2 tsp kosher salt
  
• 1 tsp freshly ground black pepper
  






Instructions



1. 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 3¾ cups.
   
   
2. 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 add 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 puréed.
   
   
3. 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 puréed shrimp, the stock, tomato paste, salt and pepper, and heat gently until hot but not boiling. Season to taste; serve hot.
   
   Makes 4 to 6 servings.