Bisque de Crevettes

Shrimp Bisque

Method

From the preceding recipe omit lobsters, olive oil, and 4 tablespoons Cognac.

Sauté onions, carrots, and leek in butter for 20 minutes. Do not brown. Add 3 pounds frozen shrimp in the shell to the sauteéd vegetables. Add remainder of ingredients down through the salt. Bring to a boil, reduce heat, and simmer 3 minutes. Remove from heat. Discard bouquet garni.

Lift out shrimp and place on a plate. Cool shrimp and then shell and devein. Blend shells and some cooking liquid in a blender (or grind shells through a food chopper). Put ground shells and liquids back in cooking liquid. Simmer another 10 minutes. Add pepper, Tabasco, and coloring to make a redbrown sauce. Mix flour and butter to a paste ready to use.

Cut all but 6 shrimp into about 4 pieces. Save the other 6 for garnishing. Put cut shrimp into a skillet. Pour over them ¼ cup Cognac. Heat and set aflame. Let it burn itself out.

Strain cooking liquid through a very fine sieve, or cloth, into a clean pan. Bring liquid to a boil. Thicken with flour-and-butter mixture to the thickness of a cream sauce. Add cream, crème, sherry, and the diced shrimp in Cognac. Heat, but do not boil. Swirl in butter and pour into tureen. Float whole shrimp on top of bisque. Serve in soup plates with crusty French bread and a salad.

Wine

Hermitage

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