Shrimp Bisque

  • 1 pound shrimp in shells
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 green onions, chopped
  • 1 clove of garlic
  • 1/2 teaspoon salt
  • water
  • 2 tablespoon butter
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 1/2 cups heavy cream
  • smoked paprika


Peel, devein and chop shrimp coarsely, reserve shells

Chill shrimp until later.

Place shrimp shells, carrots, celery, garlic and salt into a 1 1/2-quart saucepan.

Cover with water.

Bring to a boil.

Reduce heat, cover and simmer for 30 minutes.

Pour broth through strainer, discard solids.

Melt butter in saucepan.

Add tomato paste and flour.

Cook 2 minutes.

Add reserved shrimp stock, stirring to blend.

Bring to a boil.

Reduce heat to a simmer.

Add heavy cream.

Simmer 10 minutes.

Add shrimp to bisque.

Simmer 10 minutes.

Serve, garnish with a sprinkling of smoked paprika.

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