*  Exported from  MasterCook  *
 
                               SHRIMP BISQUE
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Seafood                          Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Shrimp -- peeled deveined *
   12       oz           Shrimp shells
    2       oz           Clarified butter
   12       oz           Onion -- finely diced
    1                    Clove garlic -- minced
    2       tb           Paprika
    3       tb           Tomato paste
    3       oz           Brandy
    1                    Gallon Fish Stock
   16       oz           Roux -- (see note)
    1       qt           Heavy cream - heated
    4       oz           Dry sherry
                         Tabasco sauce
                         Worcestershire sauce
                         OLD BAY SEAFOOD SEASONING
 
    * Reserve shells Saute shrimp shells in butter until color changes; add
   onion, cooking until tender; add garlic and saute until aroma, adding more
   butter if needed; add the paprika, cooking to dissolve and develop color
   and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan
   with the brandy; add fish stock and simmer; thicken by adding small amounts
   of roux, each time mixing thoroughly; strain, pressing shells to extract
   all liquid; saute shrimp in  butter and add to soup; add heavy cream,
   sherry, sauces  and seasoning, stirring to mix well. Note: Roux is made
   with equal parts of butter and flour (never less than a 40% to 60% ratio)
   cooked 5 to 8 minutes to lightly brown. From Chuck Ozburn.
  
 
 
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