Shrimp Bisque - Barefoot Contessa - Ina Garten |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 lb large shrimp, peeled and deveined, shells reserved |
4 cups seafood stock |
3 tablespoons olive oil |
2 cups chopped leeks, white and light green parts (3 leeks) |
1 tablespoon chopped garlic (3 cloves) |
1 pinch cayenne pepper |
1/4 cup cognac or 1/4 cup brandy |
1/4 cup dry sherry |
4 tablespoons unsalted butter |
1/4 cup all-purpose flour |
2 cups half-and-half |
1/3 cup tomato paste |
2 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
Directions:
1. Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
2. Strain and reserve the stock.
3. Add enough water to make 3 3/4 cups.
4. Meanwhile, heat the olive oil in a large pot or Dutch oven.
5. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
6. Add the garlic and cook 1 more minute.
7. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
8. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
9. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
10. In the same pot, melt the butter.
11. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
12. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
13. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.
14. Season, to taste, and serve hot.
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