Shrimp Bisque - Barefoot Contessa - Ina Garten

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 lb large shrimp, peeled and deveined, shells reserved
• 4 cups seafood stock
• 3 tablespoons olive oil
• 2 cups chopped leeks, 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

Recipe

• 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.