Shrimp Bisque
Creamy and delicious!  
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Serves 6 to 8.
For shrimp stock:
peel and heads of shrimp
6 cups water
1 lemon, cut in quarters
shrimp or crab boil (I like Zatarain's in the mesh bag.  If you don't have any - throw in a dash of cayenne pepper, some paprika, and bay leaves.)

For bisque:
1 and 1/2 pounds shrimp, heads on
2 large tomatoes, chopped
6 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
2 stalks celery, chopped


​2 cloves garlic, chopped fine
4 tablespoons tomato puree
1/4 cup brandy or substitute orange juice
1 cup uncooked rice
1/4 teaspoon paprika
salt and pepper to taste
Make the shrimp stock:  
  1. Buy shrimp heads-on.  If you do this, buy more (in weight) than the recipe requires.  Wash shrimp; remove heads and shells and put them in a soup pot.  Devein shrimp and refrigerate for later.    
  2. Add 8 cups of water to the pot, lemon quarters, and shrimp or crab boil seasonings.  Bring to a boil, then reduce and simmer (uncovered) for about 45 minutes.  Strain well.  
  3. Strain well and put 4 cups of the stock back into the soup pot with tomatoes.  Simmer for 30-40 minutes on very low heat.  Reserve other 4 cups for later.
Make the shrimp bisque:
  1. In a cast iron or heavy bottom skillet over medium heat, sauté onions and celery in butter and a tablespoon of olive oil until onions are soft (4 -5 minutes).  Add garlic, stir and cook 2 minutes more.
  2. Stir in tomato puree and cook a few minutes more, but don't let it burn or stick!  Keep stirring!
  3. Stir in brandy; cook for a minute more.  Stir in shrimp, uncooked rice, and rest of shrimp stock.  Cook on low heat (uncovered) until rice is cooked - about 20 - 30 minutes.​
  4. I have one of those hand-held stick blenders and I use it for the next step, but you could use your blender and do this in batches.
  5. REMOVE the pot from the stove and use stick-blender to blend the soup. (If you don't remove it from the heat, it will bubbly up and burn the heck out of you!)
  6. If you are using a blender to do this, do it in batches. If you pour too much in the blender, it will gush out the top and also burn the heck out of you!
  7. After you've blended, season to taste. Return to simmer over very low heat for about 10 minutes, then strain again and serve.