Joe'S Maryland Shrimp Bisque - cooking recipe

Ingredients

4 lbs shrimp (with heads on)
4 quarts half-and-half
1/4 lb butter
3 large shallots
5 garlic cloves
4 tablespoons Old Bay Seasoning
1 teaspoon salt
1/2 teaspoon thyme
1 teaspoon basil
1 teaspoon black pepper
2 (14 1/2 ounce) cans chicken broth
1 cup sherry wine

Preparation

Pull heads off shrimp.
In 4 quart saucepan put 2 cans chicken broth.
Put shrimp heads in saucepan with broth.
Bring to a boil.
Reduce heat and simmer for 30 minute.
Remove shrimp heads and discard.
Reduce liquid (to aprox 12 oz).
In frying pan saute thinly sliced shallots and crushed garlic with 1 tbsp butter then turn off heat.
Pour reduced chicken stock (from #7) in 8 quart stock pot then add shallots & garlic and stir, then slowly add sherry and stir, then add half and half while stirring and remaining butter.
Add all spices and turn burner on low.
Clean and de-vein shrimp then cut shrimp in half.
Add shrimp to soup.
Turn heat up a little (no more than 170 degrees - will curdle if heat is too high. If it does curdle strain out shrimp and put soup in blender and blend on high until re-mixed and smooth then pour back in pot and add shrimp again) and cook for 1 hour stirring occasionally.
Serve and enjoy!