Name: The Best Shrimp Bisque Recipe
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Ingredients: 1 kg 2.2 pound small cooked shrimps in the shell; 3 tablespoon olive oil; 2 onions sliced; 2 cloves garlic sliced; 1 large carrot sliced; 1 celery stalk sliced; bouquet garni (parsley, thyme and bay leaves or cumin and coriander); 2 tablespoon tomato paste; 3 tablespoon butter; ⅓ cup 3ozs flour; 4 tablespoon brandy; A few drops of lemon juice; ½ cup 4ozs whipping cream, half & half or table cream; 6 cups 3pints water; Salt and pepper to taste

To prepare, remove the heads from the shrimp and peel away the shells, but keep both for the stock.
Heat the oil in a heavy-bottomed pan.
Add the shrimp heads and shells, cook over medium heat, stirring often, until they are nice and brown.
At this stage, add the onion, carrot, and celery and cook gently until the onions soften.
Add the bouquet garni, tomato paste, and lemon juice.
Add the water stirring in gently and bring to a boil.
Reduce heat to simmer, cover with saucepan lid, and continue to simmer for another 30 minutes.
Strain the liquid through a sieve.
Next, melt the butter in a heavy-bottomed pan.
Stir in the flour with a whisk and cook gently until golden in color.
Gradually stir in about half of the shrimp soup. ( I use a whisk here to blend smoothly)
Stir in the brandy.
Whisk in the remaining shrimp liquid.
Simmer for about 5 minutes then strain into another saucepan if a smoother consistency is desired.
Stir in the cream, then stir in the reserved shrimp and cook for a few minutes stirring frequently.
Serve with some of the reserved shrimp to garnish.

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The Best Shrimp Bisque Recipe

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