Ingredients:

  • 2 lbs (900g) raw shrimp, shells and heads reserved, shrimp peeled and deveined
  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1 tsp tomato paste
  • 6 cups (1.4L) water
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/4 tsp black peppercorns
  • 1/4 cup (60ml) dry sherry, optional
  • 4 tbsp (60g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) dry sherry, divided
  • 4 cups (950ml) shrimp stock (from above)
  • 1/2 cup (120ml) heavy cream
  • 1/4 tsp cayenne pepper, or to taste
  • Salt and freshly ground black pepper, to taste
  • Reserved cooked shrimp meat, chopped
  • Fresh chives, chopped, for garnish

Instructions:

  1. Sauté shrimp shells and heads with onion, carrots, celery, and garlic in olive oil. Add tomato paste and cook briefly. Deglaze with sherry (if using). Add water, bay leaf, thyme, and peppercorns. Simmer for 30 minutes. Strain the stock, discarding solids.
  2. Lightly saute reserved shrimp in a separate pan until pink and cooked through. Set aside.
  3. Melt butter in a large skillet or Dutch oven. Whisk in flour and cook over medium heat for 2-3 minutes, stirring constantly, until a light golden brown (this is your roux – be careful not to burn it!).
  4. Gradually whisk in 1/4 cup sherry into the roux until smooth. Slowly whisk in the shrimp stock, ensuring no lumps form. Bring to a simmer.
  5. Simmer the bisque for 15 minutes, stirring occasionally. Remove from heat and carefully blend with an immersion blender (or in batches in a regular blender – be careful with hot liquids!).
  6. Strain the bisque through a fine-mesh sieve or cheesecloth to remove any remaining solids. Return to the pot. Stir in heavy cream and cayenne pepper. Season with salt and pepper to taste.
  7. Gently stir in the cooked chopped shrimp and remaining sherry. Ladle into bowls and garnish with fresh chives. Serve hot.