Shrimp Bisque

Ingredients

• 500 g shrimp
• 800 ml fish stock
• 100 g mushrooms
• 3 tbsp olive oil
• 1 leek stalk
• 2 Garlic cloves
• 40 ml cognac
• 40 ml sherry
• 4 tbsp butter
• 2 tbsp flour
• 2 tbsp Tomato paste
• Salt
• ground pepper (from the mill)
• Cayenne pepper
• 1 tbsp Fresh thyme leaves

Instructions

1. 1.

   Peel, devein, wash and pat dry the shrimp.

2. 2.

   Simmer the shells in fish stock for about 15 minutes, then strain through a sieve and let cool.

3. 3.

   Wash, trim and slice the leek into rings.

4. 4.

   Peel and finely chop the garlic.

5. 5.

   Clean and roughly chop the mushrooms.

6. 6.

   Sauté garlic, mushrooms and leek in hot oil. Add the shrimp (except 8 pieces reserved as garnish) and sauté briefly. Deglaze with alcohol and add stock. Simmer for about 10 minutes, then puree finely.

7. 7.

   In another pot brown flour and butter, stir in tomato paste, then deglaze with the soup. Reduce to a thick consistency. Finally add the remaining shrimp and let them soak in the bisque for about 4 minutes. Season with salt, pepper and cayenne pepper. Serve sprinkled with thyme.

8. 8.

   Serve hot as an elegant starter or main course.