Shrimp Bisque Finished With Cognac & Amontillado Sherry Recipe

Prepare the Shrimp

Peel and devein the shrimp, reserving the shells for the stock.

Chop Vegetables

Dice the onion, carrot, and celery. Mince the garlic.

Make the Stock

In a large pot, combine the shrimp shells, fish stock, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the stock and set aside.

Sauté Vegetables

In the same pot, add a splash of oil over medium heat. Sauté the onion, carrot, and celery until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

Add Tomato Paste

Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly.

Combine Stock and Seasonings

Pour the prepared shrimp stock back into the pot. Add the thyme, salt, and black pepper. Bring to a simmer.

Add Shrimp

Add the shrimp to the pot and cook until they turn pink, about 3-4 minutes.

Blend the Bisque

Using an immersion blender, blend the mixture until smooth. Alternatively, transfer to a blender in batches and blend until smooth.

Finish with Cream and Alcohol

Stir in the heavy cream, cognac, and Amontillado sherry. Heat gently without boiling for about 5 minutes.

Garnish and Serve

Ladle the bisque into bowls and garnish with chopped fresh parsley. Serve hot.