Fall is here and winter is on the way. What better dish to serve during this weather than a rich and creamy bisque.
INGREDIENTS:
- 1 Lb shrimp with the shells (Add an additional shrimp per person if you want to garnish your bisque with a piece of shrimp)
- 1 Stick of butter divided in half
- 2 Cups of chopped leeks (white and some light green portion)
- 1/2 Onion
- 1 Tbsp pepper corns
- 1 Small bay leaf
- 4 Cups clam juice
- 2 Tbsps chopped garlic
- 1/4 Cup all purpose flour
- 1/3 Cup cream sherry
- 1/4 Cup brandy
- 2 Cups heavy cream
- 1/3 Cup tomato paste
- 3 Tspns kosher salt
- 1/2 Tsp Old bay Seasoning
- 1/2 Tsp ground pepper
- Pinch of cayenne pepper
INSTRUCTIONS:
- Shell and devein shrimp, saving the shells and heads if you purchased heads-on shrimp
- In a stock pot, bring the shrimp shells (and heads if using), clam juice, pepper corns, onion and bay leaf to boil and reduce to simmer for 30 minutes.
- Strain the mixture and save the broth. You should have 4 cups of broth. If short, add enough water to bring to 4 cups.
- In a Dutch oven, saute the leeks in 4 tablespoons of butter on medium heat until the leeks are tender.
- Add the garlic and continue cooking for approximately 30 seconds or until fragrant.
- Add the shrimp and cayenne pepper and continue cooking over medium heat for 3 to 4 minutes, stirring often.
- Add the brandy and cream sherry and cook for 3 minutes longer.
- In a food processor blend the shrimp mixture until almost smooth.
- In the Dutch oven, melt the remaining 4 tablespoons of butter and add the flour, stirring for 1 to 2 minutes.
- Slowly add the cream, whisking as you poor until the mixture is smooth and thick.
- Add the tomato paste and stir to combine.
- Add the broth, salt, old bay and pepper and stir to combine
- Stir in the pureed shrimp.
- Heat on medium low heat. Do not boil.
- Adjust for seasoning to your taste.
- Serve in a blow and garnish with parsley or chives and a shrimp, if you choose to.