Shrimp Bisque        
Adapted from a recipe by: Chuck Ozburn.

1 lb Shrimp peeled de-veined
12 oz Shrimp shells
2 oz Clarified butter
12 oz Onion finely diced
1 Clove garlic minced
2 tbs Paprika
3 tbs Tomato paste
3 oz Brandy
1 Gallon Fish Stock
16 oz Roux
1 qt Heavy cream - heated
4 oz Dry sherry
Tabasco sauce
Worcestershire sauce
Old Bay 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; ( I used just sherry instead of the brandy and sherry ) 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.