Creamy Shrimp Bisque
Creamy Shrimp Bisque topped with loads of green onion and chives! We definitely are not about this rainy and cold fall weather but at least we have this perfect soup and a nice glass of wine for some comfort!
Shrimp Bisque is a good idea whether it is a warm summer night or a cozy rainy one in the fall. There are so many variations for a creamy shrimp bisque. This one happens to be simple, but absolutely delicious. The jumbo shrimp is SO delicious, and the creamy cognac sauce is just to die for.
While we had this soup on a cozy fall night, I am really looking forward to having this one over the summer. The flavors just remind me of sitting on the deck at the beach, drinking white wine, and listening to the ocean. I am SO excited to be doing that next summer with a bowl of this soup in my hand.
Ingredients:
1 bunch of scallions finely chopped
1 garlic clove; finely chopped
3 tablespoons of olive oil
Salt and pepper
Cayenne pepper
1 pound of large shrimp
1/4 cup of cognac
1/4 cup of sherry
1/4 cup of butter
1/4 cup of flour
2 cups of half and half
1 quart of seafood stock
2 tablespoons of tomato paste
Chives for topping
Directions:
In a stock pot heat the olive oil and add the scallions, sauté about 3-5 minutes until softened, don’t brown. Add the garlic and cook another minute. Add a good sprinkling of cayenne pepper, salt, and black pepper.
Add the whole shrimp and cook flipping over on both sides. Remove shrimp and set aside. Add cognac and let it cook a few minutes. Add the sherry and cook another minute. Pour into a small bowl and set aside.
In the same pot add the butter, when melted add the flour and cook till bubbly. Slowly add the half and half, stirring constantly. Add the stock slowly and tomato paste. Taste and adjust seasonings.
Chop the shrimp into bite size pieces saving a few to top each bowl. Return to the pot, heat until very hot but not boiling. Top with chopped chives and oyster crackers.
