Bisque-style Shrimp Sauce Recipe

Ingredients:

• 1 1/2 lbs. shrimp, peeled, deveined, and roughly chopped
• 4 tbsp. unsalted butter
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 3 garlic cloves, minced
• 1 bay leaf
• 1 sprig of thyme
• 1/2 cup brandy
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 cup tomato paste
• Salt and pepper to taste

Directions:

1. Melt 2 tablespoons of butter in a large pot over medium heat. Add onion, celery, carrot, garlic, bay leaf, and thyme, and cook until vegetables are tender.
2. Add shrimp to the pot and cook for 2-3 minutes or until shrimp is pink and cooked through.
3. Add brandy to the pot and cook until mostly evaporated, stirring occasionally.
4. Add the seafood stock and tomato paste, and bring to a simmer. Cook for 15-20 minutes or until the liquid has reduced by about half.
5. Remove the bay leaf and thyme from the pot and add the remaining 2 tablespoons of butter and heavy cream. Simmer for another 5 minutes.
6. Puree the mixture in a blender or with an immersion blender until smooth. Then strain the mixture through a fine-mesh strainer, pressing down on the solids to extract all the liquid. Season with salt and pepper to taste.

Serving Suggestions:

Serve hot with crusty bread or as a sauce over your favorite seafood dish. Garnish with chopped parsley, chives or green onions for added color and flavor.

Verdict:

This bisque-style shrimp sauce is rich, creamy, and has an intense flavor of seafood. The brandy adds depth and complexity, while the heavy cream balances the acidity of the tomato paste. It’s a perfect sauce for special occasions or when you want to impress your guests.