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