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Kingfisher Seafood, Pasta & Steak House Shrimp Bisque
Ingredients
1 1/2 cups butter
1/4 cup butter
1/2 cup all-purpose flour
Salt and pepper to taste
10 oz. shrimp, peeled and de-veined (reserve shells)
6 oz. onions, minced
3/4 clove garlic, minced
1 1/2 tsp. paprika
3/4 cup tomato paste
2 Tbsp. Worcestershire sauce
2 Tbsp. brandy
3 cups heavy cream
1 3/4 tsp. butter
Fresh chives, optional
Extra virgin olive oil, optional
Directions
Roux: In a large saucepan over medium heat, combine 1 1/2 cup of butter and flour. Cook stirring, until flour taste disappears or until a golden brown color, about 7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
In a large sauce pan over medium heat, cook shrimp shells and onion in 1/4 cup of butter until onions are translucent. Stir in garlic, paprika, tomato paste and Worcestershire sauce and cook for 8 minutes mixing everything well together. Add brandy and burn off the alcohol. Let simmer for about 4 minutes. Strain through a fine wire mesh or a cheesecloth. Take the strained ingredients and add them back to your flour and butter saucepan. Add the cream and simmer in saucepan stirring very well so nothing sticks to the bottom. Cook your medium-diced shrimp with 1 3/4 tsp. of butter in a separate saute pan over medium heat until translucent. Add to the soup and enjoy.
Garnish with fresh chives and a little swirl of extra virgin olive oil. A toasted baguette is always good for dipping. Serves 6.
Courtesy of Chef Ryan Alphaugh
