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Shrimp Bisque Shooters with Sherry & Brandy

This rich and creamy soup is full of shrimp flavor with hints of sherry & brandy

Course Appetizer
Cuisine American
Keyword shrimp bisque
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 or more people
Author www.recipeforaparty.com

Ingredients

  • 3 tbsp butter
  • 1 tbsp olive oil
  • 4 tbsp shallots, chopped
  • 1 lb medium or large shrimp, peeled and deveined with tail on
  • 2 tsp garlic, chopped
  • 1 tsp old bay seasoning
  • 1 tbsp dried tarragon or 2 tbsp fresh tarragon, chopped
  • 1/4 cup brandy
  • 1/4 cup cream sherry
  • 4 tbsp all-purpose flour
  • 1/2 tsp black pepper, course ground
  • 3 cups fish stock
  • 1 14.5 can condensed tomato soup
  • 1 1/2 cups heavy cream
  • 1/4 tsp cayenne pepper
  • 1 orange, zested and juiced
  • chopped chives or tarragon for garnish
  • a few extra shrimp for garnish if you like

Instructions

  1. Melt the butter and olive oil at medium high heat in a heavy bottomed 6 quart pot; add the shallots and sauté for 3 minutes, stirring occasionally 

  2. Add the shrimp, garlic, old bay seasoning and tarragon and continue to cook for 3 more minutes until shrimp are pink, stirring occasionally and turning them over to cook evenly 

  3. Add the brandy and sherry, stir and let cook for 2 minutes

  4. Turn off stove and with tongs remove the shrimp and ( leave the other contents in the pot,) onto a plate to cool slightly and remove the tails off the shrimp, discard the tails and roughly chop the shrimp; this should only take about 4 minutes

  5. Turn heat back on to medium and in the same pot add the flour and black pepper and whisk until well blended and cook for 2 minutes, scraping sides and whisking 
  6. Add the fish stock and tomato soup and whisk until well blended
  7. Add back in the shrimp, heavy cream and cayenne pepper and stir, cook for another 8 minutes or until comes to a low boil
  8. Add the orange zest and juice, turn off heat
  9. With an immersion blender, puree soup until smooth, alternatively you can use a regular blender but make sure to blend in batches since heat rises.

  10. Make 8 cups, serves 4 to 6 in a bowl or Serves 12 to 16 or even more as an appetizer depending on what size of small glass you serve it in, like a shot glass or small juice glass