Name: Shrimp and Tomato Bisque
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 20
Ingredients: 8TB Olive oil; 2C Onion, finely chopped; 10 Garlic cloves, chopped; 2/3 #10 Can Tomato paste, Red Gold; 2 ½ TB (7.5tsp actually) Old Bay Seasoning, or other seafood seasoning; 1 ½ C Sherry wine; #10 can Crushed tomatoes, Red Gold (tested with a #10 can); 2 ½ quarts Chicken stock; 3 TBSP Sugar; 1TB Kosher salt; 1 ¼ tsp Freshly ground black pepper; 1 2/3C TB Heavy cream; 3 ¾ lb Shrimp, peeled 31-40 count peeled, deveined, rough chopped

Ingredients

8TB Olive oil
2C Onion, finely chopped
10 Garlic cloves, chopped
2/3 #10 Can Tomato paste, Red Gold
2 ½ TB (7.5tsp actually) Old Bay Seasoning, or other seafood seasoning
1 ½ C Sherry wine
#10 can Crushed tomatoes, Red Gold (tested with a #10 can)
2 ½ quarts Chicken stock
3 TBSP Sugar
1TB Kosher salt
1 ¼ tsp Freshly ground black pepper
1 2/3C TB Heavy cream
3 ¾ lb Shrimp, peeled 31-40 count peeled, deveined, rough chopped

Instructions

Step 1

Heat olive oil in a large, heavy bottomed pot over medium heat. Add onion and cook for about 2 minutes. Add the garlic and cook another minute. Add the tomato paste, seafood seasoning and cook 2-3 minutes.

Step 2

Add half of sherry and simmer until liquid is reduced by about half. Add crushed tomatoes, chicken stock, sugar, salt and black pepper. Bring to a strong simmer and reduce heat. Cook over low heat for 20 minutes. Remove from heat and with an immersion blender or regular blender, carefully blend soup until smooth. Stir in cream and remaining sherry. Return to pot and add chopped shrimp. Cook over low heat for 2-3 minutes.