Mexican Shrimp Bisque

Mexican Shrimp Bisque

From: Yield: 6 8-oz. servings.

1 oz. olive oil

2 oz. shallot

1 oz. celery

1 oz. carrot

2 oz. brandy

1 gallon shrimp stock

1 cup heavy cream

2 oz. whole unsalted butter

1 pinch cayenne pepper

to taste, kosher salt

Heat olive oil in heavy-bottom sto

Register to view the full article

Register to view this article