Shrimp Bisque

• 1 lb. medium shrimp cooked
• 3 c. fish bouillon
• 2 Tbsp. butter
• 3 Tbsp. flour
• 1/2 c. half & half
• 2/3 c. whipping cream
• 1 tsp. paprika
• 2 Tbsp. tomato puree or paste
• 2 - 3 Tbsp. brandy or sherry
• 1 pkg. frozen peas (10 oz.)

1. In a saucepan melt butter.
2. Add flour.
3. Stir to combine.
4. Add fish bouillon a little at a time stirring constantly until smooth and thickened.
5. Add half & half.
6. Bring to a boil.
7. Cook uncovered for about 4 minutes.
8. Add whipping cream, paprika, tomato puree or paste and brandy or sherry.
9. Bring to a boil again, whisking constantly.
10. Add peas and shrimp.
11. Heat to serving temperature. Ladle soup into soup bowls.
12. Garnish with small dill sprigs and a few peeled shrimp.

shrimp cooked, fish bouillon, butter, flour, whipping cream, paprika, tomato puree, brandy, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97096 (may not work)