Shrimp Bisque (Ina Garten) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound large shrimp, peeled and deveined, shells reserved |
4 cups seafood stock |
3 tablespoons good olive oil |
2 cups chopped leeks, white and light green parts (3 leeks) |
1 tablespoon chopped garlic (3 cloves) |
pinch cayenne pepper |
1/4 cup cognac or brandy |
1/4 cup dry sherry |
4 tablespoons (1/2 stick) unsalted butter |
1/4 cup all-purpose flour |
2 cups half-and-half |
1/3 cup tomato paste |
2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
Directions:
1. 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.
2. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them 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, then 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.
3. 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.
4. Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
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