I Mentioned the Bisque...

This is an awesome recipe for shrimp bisque which I tried and loved. This is saying a lot because I am excessively picky. Enjoy!

Shrimp Bisque:

Ingredients:
10-14 oz. raw shrimp (can be frozen)
7 scallions
1 onion
1 carrot
1/2 c. butter
4 c. vegetable stock
4 parsley sprigs
1 bay leaf
4 black peppercorns
2 1/2 c. milk
1/3 c. all-purpose flour
< 8oz. tomato paste
1/2 c. sherry
1/2 c. heavy cream
A pinch nutmeg
Salt and pepper

Directions...
1) Chop the scallions, onion, and carrot. In a large pan, melt half the butter, and add the scallions and onion. Cook for five minutes or until soft.
2) Add the carrot and cook an additional two minutes.
3) Add the water, shrimp, vegetable stock, parsley, bay leaf, and peppercorns.
4) Bring to a boil before reducing the heat to simmer for about 10 minutes or until the shrimp are cooked.
5) Remove the shrimp from the stock. After they have cooled, separate the meat from the shells. Set the meet aside and return the shells to the stock.
6) While the stock is simmering, chop the 1/3 of the meat into small chunks and set aside. 
7) Allow the stock to continue simmering for an additional 25 minutes; then strain it through a strainer lined with two layers of dampened cheesecloth*. Use a rubber spatula to push the stock through the strainer.
8) Using a blender, puree the rest of the shrimp meat with 1/2 cup of stock.
9) Mix the flour and remaining butter into a paste. Place the flour paste into a large pot and mix in the pureed shrimp, tomato paste, sherry, cream, nutmeg, and salt and pepper to taste.
10) Add the remaining stock to this mixture.

11) Cook on high heat until the soup boils and thickens, stirring continuously. [May be lumpy until it reaches a boil.] Reduce the heat and simmer gently for another five minutes.
12) Add the remaining shrimp chunks before serving. 

Buon appetito!

*I actually use "flour sack" towels with the strainer instead of cheesecloth. Way easier to work with, and can be washed with my laundry (rinsed in the sink first!).