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Shrimp Bisque alla Viola




Source of Recipe


Buddy Cookbook


List of Ingredients




10 uncooked, unpeeled large shrimp
1/2 cup fish stock or bottled clam juice
1/4 stick butter
1 cup cupped fresh chopped parsley
2 large carrots, chopped
2 celery stalks, chopped
2 large shallots, chopped
2 unpeeled garlic cloves, crushed
1/4 cup Cognac or Brandy
1 3/4 cups whipping cream
10 peppercorns
8 fresh tarragon leaves or 1/8 tsp dried
pepper, pinch of cayenne
12 snow peas, cut julienne ( very thinly sliced)


Recipe



Peel and devein shrimp; reserve shells. Halve shrimp lengthwise; cover and refigerate. Finely chop shrimp shells with stock in processor. Melt butter in heavy large saucepan over medium heat. Add parsley, carrots, celery, shallots and garlic and saute until vegetables soften, about 8 minutes. Add shrimp shell mixture and cook 3 minutes. Add Cognac and stir 1 minute. Add cream, peppercorns and tarragon and bring to boil. Reduce heat and simmer until soup is reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Season with pepper and cayenne. Strain soup through fine sieve into bowl, pressing on solids with back of spoon. (This can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 275 degrees. Butter 2 deep ovenproof soup bowls. Divide shrimp and half of snow peas between bowls. Bring soup to simmer. Pour into bowls. Bake until shrimp are just opaque, about 3 minutes. Scatter remaining snow peas over and serve. Makes 2 heavenly servings.