Rich and Creamy Shrimp Bisque

Instructions

1. 1

   Melt ¾ cup butter in a large saucepan over medium heat. Stir in flour and cook, stirring constantly, until the flour taste disappears and the mixture turns golden, about 7 minutes.

2. 2

   Gradually stir in seafood stock, whisking to prevent lumps. Season with salt and black pepper. Bring to a simmer and cook for 15 minutes, then remove from heat and set aside.
3. 3

   In a separate large saucepan, melt the remaining ¼ cup butter over medium heat. Add shrimp shells and minced onions, cooking until onions are translucent and fragrant.

4. 4

   Stir in tomato paste, paprika, and minced garlic. Cook until the mixture turns brown and aromatic, about 3-4 minutes, stirring frequently to prevent burning.

5. 5

   Add brandy and carefully light it on fire (remove pan from heat first for safety). Allow flames to die down naturally, then simmer until the liquid reduces and thickens slightly.

6. 6

   Stir the reserved stock mixture into the shell mixture. Reduce heat to low and simmer gently for 45 minutes, stirring occasionally to develop deep flavors.

7. 7

   Strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl, pressing solids to extract maximum flavor. Return the strained liquid to the saucepan.

8. 8

   Heat the strained bisque to a gentle simmer. Slowly add heated heavy cream, stirring constantly. Meanwhile, dice the shrimp and cook in a medium skillet over medium heat until just opaque, about 2-3 minutes.

9. 9

   Add the cooked diced shrimp to the bisque and simmer for 5 minutes. Season with Old Bay, hot pepper sauce, and Worcestershire sauce to taste. Stir in dry sherry just before serving for the best flavor.