Sarahs Shrimp Bisque

• 2 lbs. shrimp shells
• 6 oz. clear butter
• 8 oz. minced onions
• 2 garlic cloves minced
• 1 1/2 oz. tomato paste
• 1 Tbsp. paprika
• 4 oz. brandy
• 6 oz. flour
• 3 qts. shellfish stock-(3 qts of water heavily salted made of boiling & straining shells)
• 1 lb. Box. diced cooked shrimp
• 2 6 oz. heavy cream
• salt and pepper to taste
• 1/2 tsp. Worcestershire sauce
• 3 tsp. cayenne pepper
• 4 1/2 oz. dry sherry

1. Heat butter over medium heat, add shells cook 10 - 12 minute until pink. Add onions cook for 5 to 6 minutes Add garlic and cook for 1 minute. Add tomato paste, paprika & cayenne cook until glossy, 3 - 4 minutes. Add brandy. Cook down to a paste. Add flour make a rue. Cook for 6 - 8 minutes. Gradually add heavily salted fish stock whisk and bring to a boil. Reduce heat and simmer until thick 1 hour. This can be made ahead. Before serving strain, add cream shrimp sherry, salt and pepper. Cook 3 - 4 minutes.

shrimp shells, clear butter, onions, garlic, tomato paste, paprika, brandy, flour, shrimp, heavy cream, salt, worcestershire sauce, cayenne pepper, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82236 (may not work)