Shrimp Bisque

• 2 pounds medium shirmp (raw), shelled and deveined (reserve shells for stock)
• 5-6 cups water
• 8T unsalted butter
• 4T extra-virgin olive oil
• 7-8 medium cloves garlic (minced)
• 1 large onion
• 1/2t cayenne pepper
• 1/2 cup brandy
• 4T fresh basis (chopped fine)
• 1.5 cup dry sherry
• 1 cup all-purpose flour
• 4 cups half & half
• 1 qt fish stock
• 1 small can tomato paste
• 1 pint heavy cream
• 1/2 cup fresh lemon juice
• Kosher Salt
• Black Pepper

1. Place shrimp and shells in saucepan; cover with water; bring to boil; simmer 20 minutes.
2. Strain stock into bowl; separate shrimp from shells.
3. Allow shrimp to cool; chop into small pieces.
4. Puree 3/4 of shrimp together with garlic and onions in food processor; set remaining shrimp aside.
5. Heat olive oil with 2T butter in large skillet; add puree, cayenne; cook until mixture blends (approx. 3 minutes).
6. Add brandy; boil until reduced by half (approx. 2 minutes).
7. Add basil, sherry; simmer until mixture is fully cooked (approx. 2-3 minutes).
8. Combine with shrimp stock.
9. Melt remaining butter in medium saucepan. Blend in flour and cook until smooth; add half & half and cook until roux is thick (approx. 2 minutes).
10. Combine fish stock, tomato paste, shrimp puree in stock pot and simmer over high heat; whisk in roux and heavy cream; add shrimpt remaining shrimp pieces; simmer until mixture is creamy (approx. 20 minutes).
11. Add lemon juice, salt and pepper to taste; continue to simmer (approx. 3-5 minutes).
12. Ready to serve

shirmp, water, t, t, garlic, onion, cayenne pepper, brandy, t, sherry, flour, fish, tomato paste, heavy cream, lemon juice, kosher salt, black pepper

Taken from www.epicurious.com/recipes/member/views/shrimp-bisque-1211893 (may not work)