KitchenMagician's Recipe

SEAFOOD - SHRIMP BISQUE CAJUN

Category: Cream Soups

Makes 6 servings.

1 lb. large shrimp, peeled and deveined, shells reserved
4 c. seafood stock
3 T. olive oil
3 leeks, chopped
3 cloves garlic, chopped
pinch cayenne pepper
1/4 c. brandy
1/4 c. dry sherry
1/4 c. unsalted butter
1/4 c. all-purpose flour
2 c. light cream
1/4 c. tomato paste
kosher salt and black pepper

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