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Shrimp Bisque - Barefoot Contessa - Ina Garten

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Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
  • Strain and reserve the stock.
  • Add enough water to make 3 3/4 cups.
  • Meanwhile, heat the olive oil in a large pot or Dutch oven.
  • Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
  • Add the garlic and cook 1 more minute.
  • Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
  • Add the Cognac and cook for 1 minute, then 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 heat 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, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.
  • Season, to taste, and serve hot.
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RECIPE MADE WITH LOVE BY

@Cristina Barry
Contributor
@Cristina Barry
Contributor
"www.foodtv.com"
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  1. adopt a greyhound
    This was sooo good. I already had shrimp stock in the freezer so thawed that. Made half a recipe but added ravioli. Loved all the flavor from the sherry and brandy, it really added to the onion and garlic.
    Reply
  2. Lisa Marier
    This was absolutely wonderful! I DID make some changes, so that's the only reason I gave it four stars instead of five. I doubled the recipe and pureed only about 2/3 of the shrimp mixture until smooth. I then coarsely chopped the rest of the shrimp and added to the bisque. As lovely as the taste was, I like mine to have a bit of a bite. So I added a few shakes of vindeloo powder. That put it over the top and it was AWESOME! Yum. Will be making it again.
    Reply
  3. Cristina Barry
    www.foodtv.com
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