Shrimp Bisque - 2
Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 12
 

Ingredients:

1 ounce unsalted butter
2 ounces onion
2 ounces carrot
1 pound prawn
1/4 piece bay leaf
1/4 teaspoon thyme
4 sprigs parsley
1 ounce tomato paste
2 ounces brandy
6 ounces dry white wine
1 quart veloute sauce
1 pint fish stock
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon white pepper
 

Preparation:

Heat the butter in a saucepan, over a medium flame add the onions and carrot. Sauté until lightly browned add the shrimp, bay leaf, thyme, and parsley sauté until the shrimp turn pink. Add the tomato paste-mix well add the brandy and wine. Simmer until reduced by half remove the shrimp, shell, and return shells to the pan cut the shrimp into small dice and reserve as garnish add the velouté and stock to the sauce pan. Simmer for 10-15 minutes strain through a chinois return to the saucepan, return to a simmer finish with the heated cream season to taste with salt and white pepper garnish with the diced shrimp. Serve hot.