Creamy Shrimp Bisque

Ingredients

• 0.75 cup butter
• 1 1/3 cups all-purpose flour
• 3 quarts seafood stock
• salt and pepper to taste
• 1.5 pounds medium shrimp – peeled, deveined and shells reserved
• 1 pound onions, minced
• 0.25 cup tomato paste
• 3 tablespoons paprika
• 2 cloves garlic, minced
• 3 fluid ounces brandy
• 1 quart heavy cream, heated
• 0.5 teaspoon Old Bay Seasoning TM
• 3 dashes hot pepper sauce
• 3 dashes Worcestershire sauce
• 0.5 cup dry sherry

Steps

1. Gather all ingredients.
2. Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.
3. Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.
4. Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.
5. Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.
6. Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.
7. Dice shrimp; add to a medium skillet over medium heat and cook until opaque.
8. Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.