Shrimp Bisque Barefoot Contessa Ina Garten

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Steps

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Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.

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Strain and reserve the stock.

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Add enough water to make 3 3 / 4 cups.

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Meanwhile , heat the olive oil in a large pot or dutch oven.

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Add the leeks and cook them for 10 minutes over medium-low heat , or until the leeks are tender but not browned.

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Add the garlic and cook 1 more minute.

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Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes , stirring occasionally.

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Add the cognac and cook for 1 minute , then the sherry and cook for 3 minutes longer.

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Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

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In the same pot , melt the butter.

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Add the flour and cook over medium-low heat for 1 minute , stirring with a wooden spoon.

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Add the half-and-half and cook , stirring with a whisk , until thickened , about 3 minutes.

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Stir in the pureed shrimp , the stock , tomato paste , salt , and pepper and heat gently until hot but.

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Ingredients

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large shrimp, seafood stock, olive oil, leeks, garlic, cayenne pepper, cognac, dry sherry, unsalted butter, all-purpose flour, half-and-half, tomato paste, kosher salt, fresh ground black pepper