Title: Shrimp bisque
 Categories: Seafood, Soups/stews
      Yield: 20 Servings
 
      1 lb Shrimp; peeled deveined *
     12 oz Shrimp shells
      2 oz Clarified butter
     12 oz Onion; finely diced
      1    Clove garlic; minced
      2 tb Paprika
      3 tb Tomato paste
      3 oz Brandy
      1    Gallon Fish Stock
     16 oz Roux; (see note)
      1 qt Heavy cream - heated
      4 oz Dry sherry
           Tabasco sauce
           Worcestershire sauce
           OLD BAY SEAFOOD SEASONING
 
   * Reserve shells Saute shrimp shells in butter until color changes;
  add onion, cooking until tender; add garlic and saute until aroma,
  adding more butter if needed; add the paprika, cooking to dissolve
  and develop color and flavor, 10 to 15 minutes; add tomato paste and
  mix well; deglaze pan with the brandy; add fish stock and simmer;
  thicken by adding small amounts of roux, each time mixing thoroughly;
  strain, pressing shells to extract all liquid; saute shrimp in butter
  and add to soup; add heavy cream, sherry, sauces  and seasoning,
  stirring to mix well. Note: Roux is made with equal parts of butter
  and flour (never less than a 40% to 60% ratio) cooked 5 to 8 minutes
  to lightly brown. From Chuck Ozburn.