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Soups, Shrimp Bisque Recipe

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This recipe for Soups, Shrimp Bisque, by , is from The Cookbook Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marco and Ruby Somoza


1 lb large shrimp (21-25 per lb) peeled and deveined, shells reserved.
4 cups seafood stock
3 tbsp olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tbsp chopped garlic
1 pinch cayenne pepper
cup cognac or brandy
cup dry sherry
4 tbsp unsalted butter
cup flour
2 cups half and half
⅓ cup tomato paste
2 tsp kosher salt
1 tsp pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock, setting the shrimp aside in a bowl. Add enough water to the stock to make 3 cups. Heat the olive oil on medium in a large pot or dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat. Add garlic and cook for 1 more minute. Add the cayenne pepper and shrimp and cook for 3 minutes, stirring occasionally. Add the cognac or brandy and cook for 1 minute. Add the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium low for 1 minute, stirring with a wooden spoon. Add the half and half and cook, stirring with a whisk until thickened, about 3 minutes. Stir in the pureed shrimp, stock, tomato paste, salt and pepper and heat gently until hot but not boiling.

SEAFOOD STOCK: 2 tbsp olive oil, shells from 1 lb large shrimp, 2 cups chopped yellow onions, 2 carrots, unpeeled and chopped, 3 stalks celery, chopped. 2 cloves garlic, minced. c good white wine, ⅓ c tomato paste. Add 1 Tbsp kosher salt and 1 tsp black pepper. Add 10 sprigs fresh thyme, including stems. Warm the oil in a stockpot, add the shrimp shells, onions, carrots, and celery and saute for 15 minutes. Add the garlic and cook 2 more minutes. Add 10 cups of water, white wine, tomato paste, salt, pepper and thyme. Bring to a boil and boil for 1 hour. Strain through a sieve pressing the solids. It makes 4 cups of stock.

Personal Notes:
Personal Notes:
This is a Barefoot Contessa recipe made even more special by the tradition of a father and daughter making it together, Marco and Ruby. Enjoy!




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