Bisque of Shrimp and Dublin Bay Prawns

• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 -4 shallots, finely chopped
• 1 lb raw shrimp
• 10 -12 raw dublin bay prawns
• 12 cup dry white wine
• water, as needed
• 14-12 liter whipping cream
• salt & pepper

1. Peel the shrimp and Dublin Bay prawns, saving the shells.
2. Cover the peeled shellfish with plastic wrap and place in the refrigerator until ready to use.
3. Put the butter and olive oil in a large pan and heat up over medium heat.
4. Add the shallots and saute them for 4-5 minutes until the shallots are transparent.
5. Add the shellfish shells and saute for a further 4-5 minutes.
6. Add the white wine and cook for 1 minute.
7. Add enough water to completely cover the shells and cook on low heat for 1-1 1/2 hours.
8. Take the mixture and place it in a food processor and process until you get a smooth mixture.
9. Filter this through cheesecloth put in a sieve.
10. Return the sieved soup to the pan and heat up to boiling.
11. Lower heat to simmer and add the whipping cream as desired.
12. Simmer for 5-10 minutes, then add salt and pepper to taste.
13. Add the reserved shellfish and cook for 5 minutes or so until they are done.
14. Serve the soup with rouille and good bread.

butter, olive oil, shrimp, prawns, white wine, water, whipping cream, salt

Taken from www.food.com/recipe/bisque-of-shrimp-and-dublin-bay-prawns-337814 (may not work)