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Shrimp Bisque with Brandy and Sherry

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Shrimp Bisque with Brandy and Sherry

    • Medium




    Shrimp Bisque with Brandy and Sherry

    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Course: Soup
    Cuisine: American
    Keyword: bisque, shrimp, soup
    Servings: 6


    • 1 1/4 lb Shrimp shelled and deveined (see note) Reserve shells
    • 4 cups Seafood stock
    • 3 tbsp Extra virgin olive oil
    • 2 cups Leeks choppped Use both white and light green leaves
    • 1 tbsp Garlic, finely chopped
    • 1 pn Cayenne pepper
    • 1/4 cup Brandy
    • 1/4 cup Dry sherry
    • 4 tbsp Butter unsalted
    • 1/4 cup All-purpose flour
    • 2 cups Half and half
    • 1/2 cup Tomato paste
    • 2 tbsp Basil chopped
    • 1 cup Heavy cream
    • Salt and Pepper to taste
    • Fresh parsley, chopped To garnish with the reserved shrimp


    • Place the shrimp shells and seafood stock in a large saucepan. Simmer for 15 minutes. Strain and reserve the stock, adding enough water to make a total of 3 3/4 cups.
    • Heat a small saucepan or grill pan over medium heat. Add a drizzle of olive oil and sauté the 6 garnish shrimp until cooked through with a golden edge. Set aside.
    • Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the chopped leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the chopped garlic and cook 1 more minute. Add the cayenne pepper & shrimp. Cook over medium to low heat for 3 minutes, stirring occasionally.
    • Add the brandy or cognac and cook for 1 minute, then the dry sherry or Madeira wine and cook for 3 minutes longer.
    • Transfer the shrimp and leeks to the bowl of a food processor fitted with a steel blade and process until coarsely pureed. Alternatively, transfer the shrimp and leeks to a deep bowl and roughly blend with an immersion blender. Set aside.
    • Using the same pot or dutch oven, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring constantly with a wooden spoon. Add the half-and-half and cook, stirring constantly with a whisk, until thickened, about 3 minutes.
    • Stir in the pureed shrimp, the stock, tomato paste, salt & pepper and heat gently until hot but not boiling. Season to taste. Serve immediately garnished with fresh parsley, a sprinkling of fresh ground pepper and 1 grilled shrimp.


    Keep 6 of the large shrimp with tail on for garnish in last step.
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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