Ingredients:
1-1/2 lb. shrimp, shelled and deveined - reserve shells
3 Tbsp. olive oil
1 stick unsalted butter
1 diced yellow onion
5 cloves minced garlic
3 stalks celery - roughly chopped
2 carrots - roughly chopped
3 sprigs fresh thyme
1 bay leaf
2 strips
orange zest
2 Tbsp. tomato paste
1/4 cup brandy
3 Tbsp. flour
4 cups heavy cream
salt and pepper to taste
Heat olive oil and butter in a large pot. Add shrimp shells, onion, garlic, celery, carrots, thyme, bay leaf and orange zest. Cook about 5 minutes, then add tomato paste. Continue to cook until vegetables are soft. Stir in brandy and cook to allow most of the alcohol to evaporate. Add the flour and cook for 2 minutes. Add water to cover the mixture and use a wooden spoon to scrape up all of the browned bits from the bottom of the pan. Add the heavy cream and bring to a boil. Reduce heat and simmer 30 to 45 minutes. Strain into a clean pot and adjust seasonings.
Chop the shrimp. Return the strained bisque to a simmer, add the chopped shrimp and cook for 2 or 3 minutes. Be careful not to overcook the shrimp.
