Sarahs Shrimp Bisque - cooking recipe

Ingredients

2 lbs. shrimp shells
6 oz. clear butter
8 oz. minced onions
2 garlic cloves minced
1 1/2 oz. tomato paste
1 Tbsp. paprika
4 oz. brandy
6 oz. flour
3 qts. shellfish stock-(3 qts of water heavily salted made of boiling & straining shells)
1 lb. Box. diced cooked shrimp
2 6 oz. heavy cream
salt and pepper to taste
1/2 tsp. Worcestershire sauce
3 tsp. cayenne pepper
4 1/2 oz. dry sherry

Preparation

Heat butter over medium heat, add shells cook 10 - 12 minute until pink. Add onions cook for 5 to 6 minutes Add garlic and cook for 1 minute. Add tomato paste, paprika & cayenne cook until glossy, 3 - 4 minutes. Add brandy. Cook down to a paste. Add flour make a rue. Cook for 6 - 8 minutes. Gradually add heavily salted fish stock whisk and bring to a boil. Reduce heat and simmer until thick 1 hour. This can be made ahead. Before serving strain, add cream shrimp sherry, salt and pepper. Cook 3 - 4 minutes.