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2 oz butter
1 yellow onion, thinly sliced
1 large carrot, peeled and thinly sliced
3 cloves garlic, minced
2 1/2 lb raw shrimp, shelled and cut into 1-inch pieces
1 lb plum (Roma) tomatoes
40 oz fish or chicken stock
2/3 cup bread crumbs
5 oz heavy cream
1 oz dry sherry
salt
pinch cayenne pepper
3 tablespoons finely chopped Italian parsley
Melt butter in pan and saute onion, carrot and garlic until soft, about 7
minutes. Add tomatoes and stock and cook until tomatoes are soft, about 5
minutes. Stain and process solids in food processor until finely chopped. Add
back to liquid, and add the bread crumbs, cream, sherry, salt and cayenne
pepper. Use handheld blender to mix until smooth. Add shrimp and cook for about
2 minutes, until shrimp is opaque.
Bowl and garnish with parsley.
Serves 8.
Shrimp Bisque