Makes 6 servings
Ingredients
- 13 oz shrimp shells (from about 4 lb shrimp) (see note)
- 10 tablespoons (1 1/4 sticks) butter
- 1 1/2 cups minced onion
- 1 tablespoon minced garlic
- 1 1/2 teaspoons paprika, plus more as needed
- 2 tablespoons tomato paste
- 1/4 cup brandy
- 1/2 cup all-purpose flour
- 2 quarts clam juice
- 1/3 cup long-grain rice
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 cups heavy cream, warmed
- 18 shrimp (26/30), peeled and deveined
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Tabasco sauce, plus more as needed
- 1 teaspoon Worcestershire sauce, plus more as needed
- 1/2 cup dry sherry
Directions
- Rinse the shrimp shells thoroughly and drain them. In a medium stockpot over medium-high heat, melt 8 tablespoons of the butter. Add the shrimp shells and sauté until the shells turn bright pink, 1 to 2 minutes.
- Reduce the heat to medium. Add the onion, and sauté until translucent, about 2 minutes.
- Add the garlic, paprika, and tomato paste and cook until there is a sweet, cooked tomato aroma and the shells soften slightly, about 2 minutes.
- Add the brandy to the pot and deglaze the onion mixture. Reduce over medium heat until nearly dry, 2 to 3 minutes. Add the flour and cook for another 1 to 2 minutes.
- Add the clam juice and bring the mixture to a simmer. Add the rice and simmer for 45 minutes over medium-low heat until the bisque is intensely rust-colored and has thickened slightly. Season with salt and pepper. Purée the bisque (including the shells) in a food mill (preferably), blender, or food processor. Strain the bisque through a fine-mesh strainer into another pot.
- Return the bisque to a simmer and add the cream.
- Cut the shrimp into small dice. In a medium sauté pan over medium-high heat, melt the remaining 2 tablespoon of butter. Add the shrimp and sauté, stirring with a spoon, until cooked thoroughly and pink, 3 to 6 minutes. Add the shrimp to the bisque and simmer for 5 minutes.
- Add the Old Bay, Tabasco, and Worcestershire. Taste, and adjust the seasoning with additional salt and pepper.
- Add the sherry, bring the bisque to a simmer, and serve immediately. Or the soup may be rapidly cooled in an ice bath, refrigerated, and brought to a simmer before serving.
Chef's Note: To make a rich broth base for this soup, you will need the shells of about 4 lb of shrimp, though you won’t use as many shrimp in the soup. You can purchase 4 lb of shrimp and use the remaining shrimp for another dish. However, many chefs will reserve shrimp shells from other dishes and store them in the freezer. These shells can then be used in the soup, to supplement what you buy for this dish.
