Shrimp Bisque

Recipe Instructions * Note: Roux is made with equal parts of butter and flour (never less than a 40% to 60% ratio) cooked 5 to 8 minutes to lightly brown. Saute shrimp shells in butter until color changes; add onion, cooking until tender. Add garlic and saute until aromatic, adding more butter if needed. Add the paprika, cooking to dissolve and develop color and flavor, 10 to 15 minutes, Add tomato paste and mix well. Deglaze pan with the brandy. Add fish stock and simmer, thickening by adding small amounts of roux, each time mixing thoroughly. Strain, pressing shells to extract all liquid. Saute shrimp in butter and add to soup. Add heavy cream, sherry, sauces and seasoning, stirring to mix well. This recipe yields 20 servings.