The Shrimp Bisque first attempted yesterday was a complete failure. The base tasted like celery, the shrimp possibly spoiled, and we threw out everything. We started fresh today, with fresh ingredients and a renewed determination to complete this recipe – met with success.

Servings: 4

Fresh
1 lb. shrimp, unpeeled
5 Tbsp. butter, divided
1 lemon
2 stalks celery, divided
1/2 white onion
1/2 cup half and half

Pantry
8 oz. clam juice
6 whole cloves
8 cups water
1/3 cup all-purpose flour
1/2 tsp. paprika
1 tsp. salt
1 Tbsp. sherry

Prepare shrimp
Peel and clean shrimp and set aside, retain shells.

Prepare vegetables
Mince onions and set aside. Mince one stalk of celery and add to onions. Roughly chop remaining stalk of celery and set aside separately.

Make stock
In a large stock pot, melt 1 Tbsp. of butter over medium heat. Add shrimp shells and cook for 3 to 4 minutes or until all shells are pink. Add clam juice, cloves, water, and 1 stalk of roughly cut celery. Slice lemon and add to stock. Cover and bring to a boil over high heat. Remove cover, lower heat and simmer uncovered until reduced by half, approximately 15 minutes.

Cook shrimp
While stock simmers, melt remaining 4 Tbsp. butter in large Dutch oven or separate stock pot. Add shrimp and paprika and cook over medium heat until shrimp are done, approximately 3 to 4 minutes. Remove shrimp from pot. Chop coarsely and set aside.

Cook vegetables
Add onions and remaining celery to the pot used to cook shrimp and cook over medium heat until soft, 8 to 10 minutes.

Make roux
Add flour to the onion and celery. Stir continuously and cook for 3 to 4 minutes.

Process soup base
Once stock has reduced to 4 cups, pour over a strainer to remove solids. Pour strained stock into the pot with the roux to make the soup base. Stir to incorporate any solids on the bottom of the pot. Process soup base through a food mill into a medium mixing bowl.

Add remaining ingredients and heat
Return soup base to the pot over low heat. Add chopped shrimp, half and half, salt, and sherry, and cook until heated through.

Serve
Serve warm with bread. Store in the refrigerator for 1 to 2 days.