Shrimp Bisque

Course : French
Serves: 4
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1/2 pound shrimp -- shelled and deveined
1 tablespoon butter
1/4 cup brandy
2 cups water
1 cup dry white wine
1 teaspoon salt
1/4 teaspoon pepper
1 dash thyme
1 large hard-boiled egg
2 tablespoons tomato paste
1/2 teaspoon paprika

Preparation / Directions:

Heat butter in large, heavy saucepan. Add shrimps and cook over brisk flame for 5 minutes. Add brandy. Ignite. Add water, wine, salt, pepper, and thyme. Bring to boil. Cover and simmer for 15 minutes. Remove shrimps and set aside. Mash together shrimps, hard-boiled egg, and 1/2 cup of cooking liquid. Add tomato paste and paprika. Stir in remaining cooking liquid and return to pan. Correct seasoning. Heat. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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