Shrimp Bisque PDF Print E-mail
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Written by Trobaz   
Wednesday, 15 June 2011 20:05

Adapted from E.R. Bradley’s, West Palm Beach, FL Ingredients Stock: 1 # fresh 25-30 count shrimp preferably with heads on 2 TBS butter 2 TBS diced onion 2 TBS diced celery 2 oz sherry 1 tsp tomato paste 1 bay leaf 2 cups...

Adapted from E.R. Bradley’s, West Palm Beach, FL

Ingredients

Stock:

  • 1 # fresh 25-30 count shrimp preferably with heads on
  • 2 TBS butter
  • 2 TBS diced onion
  • 2 TBS diced celery
  • 2 oz sherry
  • 1 tsp tomato paste
  • 1 bay leaf
  • 2 cups water

Soup:

  • 2 TBS shrimp stock
  • 2 oz sherry
  • 3 cups heavy cream
  • 3 cups Half & Half
  • 1 TBS butter
Directions
  1. peel & devein shrimp reserving heads & peelings
  2. chop shrimp into small pieces & set aside
  3. into a large sauce pot combine butter, onions, & celery over medium high heat until veggies are translucent and brown on edges
  4. deglaze pan with brandy, then add tomato paste, bay leaf, water and shells; bring to a boil then simmer for 3 hours
  5. Return to a boil, strain the stock and continue boiling until stock is reduced to 3 oz; set aside
  6. combine stock with sherry, cream, and Half & Half; boil the mixture and reduce by half
  7. in a separate pan, saute the chopped shrimp pieces in butter; cook about 8 minutes
  8. pour the soup mixture over equal portions of shrimp divided into soup bowls; serve hot

Optional:  Have additional brandy available for individual tastes

Serves 4