Shrimp Bisque

• 1 pound shrimp peeled, deveined *
• 12 ounces shrimp shells
• 2 ounces ghee (clarified butter)
• 12 ounces onions finely diced
• 1 clove garlic minced
• 2 tablespoons paprika
• 3 tablespoons tomato paste
• 3 ounces brandy
• 1 gallon fish stock
• 16 ounces roux see note
• 1 quart heavy whipping cream heated
• 4 ounces sherry dry
• 1 x red hot pepper sauce
• 1 x worcestershire sauce
• 1 x seafood seasoning

1. Saute shrimp shells in butter until color changes.
2. Add onion, cooking until tender.
3. Add garlic and saute until aroma thickens, adding more butter if needed.
4. Add the paprika, cooking to dissolve and develop color and flavor, 10 to 15 minutes.
5. Add tomato paste and mix well.
6. Deglaze pan with the brandy; add fish stock and simmer.
7. Thicken by adding small amounts of roux, each time mixing thoroughly.
8. Strain, pressing shells to extract all liquid.
9. Saute shrimp in butter and add to soup.
10. Add heavy cream, sherry, sauces and seasoning, stirring to mix well.
11. Note: Roux is made with equal parts of butter and flour (never less than a 40% to 60% ratio) cooked 5 to 8 minutes to lightly brown.

shrimp, shrimp shells, ghee, onions, garlic, paprika, tomato paste, brandy, gallon fish, note, sherry dry, red hot pepper sauce, worcestershire sauce, seafood seasoning

Taken from recipeland.com/recipe/v/shrimp-bisque-35519 (may not work)