Shrimp Bisque - Barefoot Contessa - Ina Garten

Recipe by Cristina Barry
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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