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4 tbsps. butter
2 lbs. med. shrimp, cleaned & deveined (SAVE SHELLS) (chopped up)
2 onions chopped
2 celery ribs chopped
2 carrots peeled and chopped
2 garlic cloves, minced
4 tbsps. flour
6 tbsps. tomato paste
6 (8 oz.) bottles clam juice
2 cups white wine
2 sprigs fresh thyme
2 cups heavy crream
salt & pepper
Melt butter in large dutch oven over med. heat. Add shrimp shells and cook until spotty brown about 5 mins. Stir in onions, celery and carrots and cook until beginning to soften about 8 mins. Add garlic and cook about 30 seconds. Stir in flour and cook stirring constantly until lightly browned abouty 2 mins. Stir in tomato paste and cook l minute. Add clam juice, wine and thyme and bring to boil. Reduce heat to med. low and simmer until slightly thickened, about 30 mins.
Pour broth through fine mesh strainer into large saucepan pressing on solids to extract juices. Discard solids in strainer. Bring broth to simmer over med. heat. Stir in shrinp and cream and simmer until shrimp are cooked through, about 5 mins. Season with s&p and serve.
(Make ahead note: the broth can be prepared and refrigerated in airtight conainer up to 24 hrs. ahead) If desired, stir l tbsp. brandy into the bisque just before serving.
Serves 8 to 10. Cooks Country Magazine Dec. 2007

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