Shrimp Bisque And Brandy Flambe Soup Recipe

ingredients

9 ounces raw shrimp
1 celery rib, coarsely chopped
2 medium onions, divided
3 bay leaves
3 black peppercorns
2 1/4 cups cold water
2 1/4 teaspoons butter
1 carrot, finely chopped
2 1/4 teaspoons tomato paste
1 1/4 teaspoon dried thyme
1/2 teaspoon paprika
1/4 cup sherry, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sherry
3 tablespoons brandy
1 small bunch fresh parsley
3 cups heavy whipping cream
1/2 teaspoon salt
1 dash white pepper

directions

Peel and de-vein shrimp. Cover and refrigerate shrimp until ready to use.

In medium saucepan, place shrimp shells, celery, one onion coarsely chopped, 1 bay leaves, peppercorns and water. Cover, bring to a boil, reduce heat, simmer 20 minutes. Strain and reserve stock; discard shells, etc.

Finely chop remaining one onion. In a large saucepan, melt butter, saute onion and carrot. Add the tomato paste, thyme and paprika.

Add sherry and brandy, heat until warm. Move saucepan to flame-proof surface and carefully ignite the mixture with a long-handled match. Allow the flame to burn out.

Add stock, puree in a blender and return to the pan. Tie remaining bay leaves and parsley in cheesecloth, making a bouquet garni and add to soup. Cool, cover, place in refrigerator until ready to serve.

At serving time, add cream, heat on stove stirring constantly, do not boil, remove bouquet garni, add shrimp, set timer for 2 minutes (don't overcook the shrimp).

Add salt and pepper to taste and serve with shrimp piled up in the center of each soup bowl and garnish with a parsley leaf.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

25 Cakes With A Secret Ingredient

What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!