Rich and Velvety Shrimp Bisque

Name: Rich and Velvety Shrimp Bisque
Yield: Serves 4 to 6 (Makes 6 cups)
Ingredients: 2 pounds, shell-on shrimp, preferably Gulf or Mexican Whites; 3 tablespoons, olive oil; 1/3 cup, brandy or cognac, warmed; 2 tablespoons, unsalted butter; 1 , small carrot, chopped fine (about 3 tablespoons); 1 small rib, celery, chopped fine (about 3 tablespoons); 1 , small onion, minced (about 6 tablespoons); 1 medium clove, garlic, minced; 1/2 cup, unbleached all-purpose flour; 1 1/2 cups, dry white wine; 4 bottles, clam juice (8-ounce, 4 cups total); , 1 can (14 1/2 ounces) diced tomatoes, drained; 1 sprig, fresh tarragon leaves; 1 cup, heavy cream; 1 tablespoon, lemon juice from 1/2 lemon; Pinch, cayenne pepper; 2 tablespoons, dry sherry or Madeira

Main Courses
Fish & Seafood
Soups

Appears in Cook's Illustrated November/December 2000

We take a circus of recipes and come up with a class act that relies on an unusual approach to extract flavor from the shrimp.

SERVES 4 to 6 (Makes 6 cups)

TIME 1½ hours

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