Shrimp Bisque

I saw this recipe in a Penzey’s catalogue and thought it looked pretty solid. John absolutely loved the broth; I’d say this fell into the “liked but didn’t love” category for me. I halved the recipe since it was for a huge batch, and added saffron.

3 tbsp olive oil

2 bunches green onions, chopped

3 garlic cloves, minced

cayenne pepper, to taste

1 lb shrimp, shelled

1/4 cup brandy

1/4 cup sherry

1/2 stick butter

1/4 cup flour

1 cup milk (used 2 percent, whole is ideal)

1 cup half and half

2 tbsp tomato paste

about 2-3 cups shrimp stock

Heat oil in pot. Sautee onion until soft. Add garlic and cook another minute. Toss shrimp with some cayenne and salt and cook three minutes. Add wine and brandy and cook another 3 minutes. Remove items from pot and keep in a bowl.

Heat butter in pot. Add flour and cook a minute or two (making a roux). Add the milk and cream slow,y stirring constantly. Stir in tomato paste. Add seafood stock and cook for a few minutes. Add shrimp mixture and heat through. Simmer a couple minutes and serve with bread.


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