Shrimp Bisque

From Pujo St. Café in Lake Charles, add this delicious shrimp bisque recipe to any of your meals to add a flare of Louisiana. Makes about 10 cups.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine seafood broth and water in a saucepan over medium-high heat. Bring to a low boil; reduce heat to medium-low and keep at a simmer.

Step 2

Peel shrimp, keeping tails intact; devein if desired and set shrimp meat aside. Place shrimp shells in simmering broth and cook 20 minutes, stirring often. Strain well through a fine mesh wire strainer, pressing against shells with back of a spoon to release any trapped liquid; discard shells.

Step 3

Rinse saucepan. Return broth and bring to a simmer over medium-high heat. Add peeled shrimp; simmer two to three minutes or until shrimp turn pink and are fully cooked. Remove with a slotted spoon.

Step 4

Simmer broth until liquid has reduced to two cups; remove from heat and set aside. Chop shrimp into bite-sized pieces, if desired; set aside.

Step 5

Melt butter in a Dutch oven over medium heat. Add red bell pepper, yellow bell pepper, shallots, and garlic; sauté five minutes.

Step 6

Evenly sprinkle flour over top of vegetables; stir well, breaking up any flour clumps. Cook roux three minutes. Add brandy; stir well. Slowly add broth, stirring well after each half-cup addition.

Step 7

Add heavy cream and milk; stir well. Bring to a low-boil; reduce heat to low and simmer until thick, about 35 minutes, stirring occasionally. Taste; adjust seasoning with salt, pepper, and hot sauce.

Step 8

Add cooked shrimp; simmer just until hot. Serve garnished with sliced green onions.

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