Shrimp Bisque Shooters with Sherry & Brandy

I enjoy serving gourmet food in “small bites” and so many people come to me with this request more than any other.  Serving different dishes in an unconventional way to party guests always puts a smile on my face when I see their surprise as they embark on the gourmet journey with me.  One course that is particularly fun to serve this way is soup and serving it in small glasses to guests is a way of having this warm and comforting dish as an appetizer.   Comforting and creamy soups like bisque is a perfect way to warm up those chilly souls on a cold day or night.  My recipe for this shrimp bisque basks in flavor with hints of sherry and brandy that give it a rich, deep flavor and the creaminess comforts you as it trickles down your throat.   Clink your soup glasses and celebrate every moment with a smile on your face for this coming New Year.  May you embark on new gourmet adventures in style and remember that this is definitely a recipe for a party!

No party is complete without soup!

Clink your glasses and celebrate flavor!

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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