Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
15
Ingredients
Directions
Gather all ingredients.
Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.
Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.
Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.
Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.
Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.
Dice shrimp; add to a medium skillet over medium heat and cook until opaque.
Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.
Nutrition Facts (per serving)
| 481 | Calories |
| 38g | Fat |
| 16g | Carbs |
| 15g | Protein |
