shrimp bisque i

Ingredients

• Servings: 16
• 2 cups butter
• 4 cups all-purpose flour
• 1 pound medium shrimp - peeled, deveined and shells reserved
• 12 ounces shrimp shells
• 1/4 cup clarified butter
• 1 large onion, finely diced
• 1 clove garlic, minced
• 2 tablespoons paprika
• 3 tablespoons tomato paste
• 1/2 cup
• 4 quarts fish stock
• 4 cups heavy cream, heated
• 3/4 cup dry
• 1/4 teaspoon hot pepper sauce
• 1 dash worcestershire sauce
• 1 teaspoon old bay seasoning tm

Recipe

• to make roux: melt 2 cups butter in saucepan over moderate heat. add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. set aside.
• using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (to make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. once thoroughly melted skim off surface of butter, removing milk solids.)
• add onion and garlic, cooking until tender, adding more butter if needed. add paprika, cooking for 10 to 15 minutes. once paprika is dissolved add tomato paste and mix well.
• deglaze pan with ; add fish stock and simmer.
• thicken soup by adding small amounts of roux, each time mixing thoroughly.
• strain soup, pressing shells to extract all liquid.
• in separate saute pan, saute shrimp in butter and add to soup mixture. add heated heavy cream, and season to taste using; hot pepper sauce, worcestershire and seafood seasoning. stirring well and serve.