Rich and Velvety Shrimp Bisque

Name: Rich and Velvety Shrimp Bisque
Yield: Serves 4 to 6 (Makes 6 cups)
Ingredients: 2 pounds, shell-on shrimp, preferably Gulf or Mexican Whites; 3 tablespoons, olive oil; 1/3 cup, brandy or cognac, warmed; 2 tablespoons, unsalted butter; 1 , small carrot, chopped fine (about 3 tablespoons); 1 small rib, celery, chopped fine (about 3 tablespoons); 1 , small onion, minced (about 6 tablespoons); 1 medium clove, garlic, minced; 1/2 cup, unbleached all-purpose flour; 1 1/2 cups, dry white wine; 4 bottles, clam juice (8-ounce, 4 cups total); , 1 can (14 1/2 ounces) diced tomatoes, drained; 1 sprig, fresh tarragon leaves; 1 cup, heavy cream; 1 tablespoon, lemon juice from 1/2 lemon; Pinch, cayenne pepper; 2 tablespoons, dry sherry or Madeira

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Appears in Cook's Illustrated November/December 2000

Main Courses

Fish & Seafood

Soups

SERVES4 to 6 (Makes 6 cups)

TIME1½ hours

WHY THIS RECIPE WORKS

Our best shrimp bisque recipe couldn’t be simpler: We processed sautéed shrimp and their shells to a pulp, flambéed the mixture in brandy, then added cream, sherry, and spices. Straining the soup through an ultrafine chinois (a conical stra...

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