- 4 pounds large shrimp, head on
- 2 sticks (1cup) sweet, unsalted butter
- 1 cup peeled, diced carrots
- 1 cup chopped onion
- 1/4 cup chopped French shallots
- 2 tablespoons chopped, flat leaf, Italian parsley
- 1 teaspoon dried tarragon
- 1/2 cup brandy
- 5 cups shrimp stock
- 2/3 cup white wine
- 1/4 cup Madeira
- 1/4 cup flour
- 4 cups heavy cream
- 1/2 cup Italian plum tomatoes
- cayenne pepper, to taste
- Crystal hot sauce, to taste
- Salt, to taste
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Louisiana Shrimp Bisque
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