Recipe: Shrimp Bisque (using clam juice, Cook's Country magazine)

SHRIMP BISQUE

4 tablespoons unsalted butter
2 pounds medium shrimp, peeled, deveined, and chopped, shells reserved
2 onions, chopped
2 celery ribs, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
6 tablespoons all-purpose flour
6 tablespoons tomato paste
6 bottles (8 ounces each) clam juice
2 cups white wine
2 sprigs fresh thyme
2 cups heavy (whipping) cream
salt and pepper
1 tablespoon brandy (optional)

Melt butter in large Dutch oven over medium heat. Add reserved shrimp shells and cook until spotty brown, about 5 minutes.

Stir in onions, celery, and carrots and cook until beginning to soften, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in flour and cook, stirring constantly, until lightly browned, about 2 minutes. Stir in tomato paste and cook for 1 minute.

Add clam juice, wine, and thyme and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes.

Pour broth through fine-mesh strainer into large saucepan, pressing on solids to extract juices. Discard solids in strainer.

Bring broth to simmer over medium heat. Stir in shrimp and cream and simmer until shrimp are cooked through, about 5 minutes. Season with salt and pepper. If desired, stir 1 tablespoon of brandy into the bisque just before serving. Serve.

TO MAKE AHEAD:
The broth can be prepared through straining and refrigerated in an airtight container for up to 24 hours. (Refrigerate chopped shrimp separately). To serve, bring broth to a simmer over medium heat and continue with recipe.

Makes 8 to 10 servings
Adapted from source: Cook's Country magazine, December 2007