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Shrimp Bisque




Source of Recipe


catgurrl/NoNo's Cafe


List of Ingredients




8 Tbsp unsalted butter
1 cup diced onions
1 large clove garlic
1 small bay leaf
6 peppercorns
1 whole clove
1 Tbsp paprika
1 tsp white pepper
1/4 tsp cayenne pepper
2 tsp salt, or more to taste
6 sprigs fresh thyme
1/3 cup brandy
3-1/4 cups half and half
1/2 cup flour
1 quart chicken stock
1/3 cup tomato sauce
1 Tbsp honey
1 lb. small raw shrimp, cleaned and left whole (or chop larger shrimp)









Recipe



In a 2-quart or larger saucepan over medium-low heat, saute onions, garlic, bay leaf, peppercorns and whole clove in 2 tablespoons of the butter, stirring frequently, until onion is translucent.

Add paprika, white pepper, cayenne and salt. Cook for 1 minute. Add the brandy and cook for a few more minutes to cook off alcohol. Add the cream and thyme and simmer gently, uncovered, for 30 minutes.


In a large heavy pot (about 5 quarts), melt remaining 6 tablespoons butter. Whisk in flour to make a roux and cook for 2 minutes. Slowly add the stock, whisking to dissolve lumps. Add the tomato sauce and honey. Strain the finished cream mixture through a fine mesh strainer into the stockpot and stir. Return to a gentle simmer. Add the shrimp and cook for 15 to 20 minutes, just until shrimp is done.
Makes 6 servings.