Claypot Shrimp Bisque

Adapted by Kyle Libramonte

Prep Time: 30 m • Cook Time: 1hr 15 m

Serves 6

Ingredients:

1 cup unsalted butter, divided
1 ⅓ cups all-purpose flour
3 quarts seafood stock (or good fish/seafood broth)
Salt & freshly ground black pepper, to taste
1 ½ pounds medium shrimp, peeled & deveined (reserve shells)
1 pound onions, finely minced
¼ cup tomato paste
3 Tbsp paprika (or to taste)
2 cloves garlic, minced
3 fl oz brandy (optional for depth)
1 quart heavy cream, warmed
½ tsp Old Bay seasoning
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
½ cup dry sherry

Instructions:

Prepare Roux & Stock
1. In the Claypot Cooker, preheat to Sauté / High, after preheating, melt ¾ cup butter.
2. Stir in all-purpose flour and cook the roux until the flour taste disappears, about 5 minutes.
3. Pour in the seafood stock, season with salt & pepper. Bring to a simmer and let it cook for about 15 minutes. Set aside
Sauté Shells & Aromatics
1. Using the same Claypot, melt remaining ¼ cup butter.
2. Add the reserved shrimp shells and minced onions; cook until onions are translucent.
3. Stir in tomato paste, paprika and garlic; continue cooking until the mixture is nicely browned.
Flambé & Combine
1. Carefully add brandy, ignite if comfortable/desired (or skip for safety) and allow to reduce a bit.
2. Then stir in the stock mixture (from step 1) into this shell/aromatics base. Reduce heat and simmer for about 45 minutes.
Strain & Blend
1. Strain the bisque through a fine mesh sieve or cheesecloth into a clean pot/clean insert of the Claypot. Discard solids.
2. Return the liquid to the Claypot and bring to a gentle simmer. Stir in the warmed heavy cream.
Finish & Season
1. Add chopped shrimp (the peeled ones) to the bisque and cook until they turn opaque (2-3 minutes).
2. Season with Old Bay, hot pepper sauce and Worcestershire sauce. Stir in dry sherry just before serving.
Serve
1. Ladle the bisque into bowls. Optionally garnish with a few whole cooked shrimp, fresh herbs or a swirl of cream.

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