Ingredients
1/2 stick of butter
1/2 lb. large shrimp, peeled and deveined
1 rib of celery, peeled and finely diced
1/2 onion, minced
1 small bay leaf
1/8 t. thyme
1/4 c. dry sherry
1/4 c flour
2 t. paprika
Couple of pinches of freshly ground nutmeg, & a pinch of salt
1 cup whole milk
1 1/2 cups half & half
1 t. tomato paste
Preparation
Saute shrimp in 1 T butter until pink. Remove and set aside. Add another T butter to pan and saute onion and celery until soft (5-8 minutes). Add bay leaf, thyme and sherry. Cook about 2 minutes. Remove bay leaf & puree mixture.
In a separate saucepan, melt remaining butter & add flour, stirring over low heat until roux bubbles (about 3 minutes). Add reserved pureed mixture. Add milk, paprika, nutmeg & salt. Cook over low heat, stirring until slightly thickened.
Coarsely chop shrimp, reserving 4 for garnish. Add shrimp, tomato paste & half and half. Heat thoroughly - do not boil. Pour bisque into 4 bowls & garnish each with a shrimp.
