Home | Advertise | Issues | Fishing Info | Tournaments | Buy a Photo | Delivery Locations | Merch | Send a Photo
Shrimp Bisque

1 lb. large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 TBSP. olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 TBSP. chopped garlic (3 cloves)
Pinch of cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 TBSP unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
Strain and reserve the stock.
Add enough water to make 3 3/4 cups.
Heat the olive oil in a large pot or Dutch oven.
Add leeks and cook for 10 minutes over medium-low heat, or until the leeks are tender, but not browned.
Add the garlic and cook 1 more minute.
Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
Add the Cognac and cook for 1 minute.
Add the sherry and cook for 3 minutes longer.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter.
Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot, but not boiling.
Season, to taste, and serve hot.
Serves 4.

Coastal Fisherman Merch
CF Merch



Buy a Photo