Creamy Shrimp Bisque

Recipe View Gather all ingredients and prepare your mise en place. (5 minutes)

Recipe View In a large, heavy-bottomed saucepan over medium heat, melt 0.75 cup butter. Stir in the flour and cook, stirring constantly, until the mixture is smooth and the raw flour taste has disappeared, about 7 minutes. This is your roux.

Recipe View Gradually whisk in the seafood stock, ensuring no lumps form. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and simmer gently for 15 minutes, stirring occasionally to prevent sticking. Remove from heat and set aside.

Recipe View In a separate large saucepan, melt the remaining 1/4 cup butter over medium heat. Add the reserved shrimp shells and minced onions. Cook, stirring frequently, until the onions are translucent and softened, about 8 minutes.

Recipe View Stir in the tomato paste, paprika, and minced garlic. Cook, stirring constantly, until the mixture turns a deep, rich brown color, about 3 minutes.

Recipe View Carefully pour in the warmed brandy. Away from the heat source, use a long match or lighter to ignite the brandy. Allow the flames to subside naturally as the alcohol cooks off and the mixture reduces slightly, about 2 minutes.

Recipe View Stir in the reserved stock mixture, scraping up any browned bits from the bottom of the pan. Reduce the heat to low, cover, and simmer for 45 minutes, allowing the flavors to meld and deepen.

Recipe View Strain the stock mixture through a fine-mesh sieve or cheesecloth-lined colander into a clean bowl, pressing gently on the solids to extract as much liquid as possible. Discard the solids. Return the strained stock mixture to the saucepan.

Recipe View Gently heat the strained stock mixture to a simmer over medium-low heat. Gradually stir in the warmed heavy cream, ensuring the bisque remains smooth and creamy.

Recipe View While the bisque is simmering, dice the shrimp into bite-sized pieces. In a medium skillet over medium heat, cook the shrimp until they are opaque and pink, about 3 minutes.

Recipe View Stir the cooked shrimp into the bisque. Simmer for 5 minutes, allowing the shrimp to heat through and the flavors to combine.

Recipe View Season the bisque with Old Bay seasoning, hot pepper sauce, and Worcestershire sauce to taste. Just before serving, stir in the dry sherry to add a final layer of complexity.

Recipe View Serve hot, garnished with fresh herbs or a swirl of cream, if desired.