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Shrimp Bisque Treats After Snowy Play

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1½ pounds medium shrimp peeled and deveined (save shells)
  • 3 tablespoons butter divided
  • 1 medium onion diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 3 cups seafood or chicken broth
  • 1 cup heavy cream
  • ¼ cup tomato paste
  • ¼ cup dry sherry or white wine
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. In a large pot, melt 1 tablespoon butter over medium heat. Add shrimp shells and sauté for 3-4 minutes until pink and fragrant. Add 1 cup of broth, simmer for 10 minutes, then strain and discard shells. Set flavored broth aside.
  2. In the same pot, melt remaining 2 tablespoons butter. Add onion and celery, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
  3. Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux. Slowly whisk in the reserved shrimp broth and remaining 2 cups of broth.
  4. Stir in tomato paste, sherry, paprika, and cayenne. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  5. Add shrimp and cook until just pink and cooked through, about 3-4 minutes. Remove about half the shrimp and set aside.
  6. Using an immersion blender (or regular blender in batches), carefully blend the soup until smooth and creamy.
  7. Stir in heavy cream and the reserved whole shrimp. Heat through and season with salt and pepper to taste. Garnish with fresh parsley and serve hot with crusty bread.