Cognac Shrimp Bisque Recipe - shell-on

Method

• Peel shrimp, reserving shells.
• Coarsely chop shrimp into bite-size pieces, place in a medium container, cover, and refrigerate until ready to use.
• Place 1 tablespoon of the butter in a large saucepan over medium heat.
• When the foaming subsides, add onions, carrots, celery, and reserved shrimp shells and season with salt and pepper.
• Cook, stirring occasionally, until onions are just tender and shells are pink but not browned, about 5 minutes.
• Increase heat to medium high and add tomato paste, thyme, and bay leaves; stir until vegetables are coated in tomato paste.
• Add water, stir to combine, and bring to a boil.
• Reduce heat to low and keep at a lively simmer until broth has a shrimp flavor, about 30 minutes.
• Strain through a fine mesh strainer into a heatproof container; set aside and discard solids.
• Wipe out any solids in the saucepan and return it to the stove over low heat.
• Add remaining 3 tablespoons butter and let melt.
• When butter foams, whisk in flour and cook, whisking frequently, until smooth and golden brown, about 4 minutes.
• Slowly whisk in Cognac, then reserved hot stock, whisking until smooth, and bring to a boil.
• Add cream, cayenne, and reserved shrimp and stir to combine.
• Simmer until flavors have melded and shrimp is cooked through but not tough, about 8 to 10 minutes.
• Season with salt and freshly ground black pepper, if desired.