My family has a tradition of having soup for Christmas Eve Dinner.
Usually we have Kansas City Steak Soup (recipe from the Plaza III for those of you KC folks) but this year we celebrated early and in Florida.
To change things up a bit (which I’m allowed to do since I’ll probably still make soup on actual Christmas Eve), we made luxurious Shrimp Bisque with beautiful pink Florida shrimp.
I first had this recipe at my friends Colleen & Nikolay’s house but it comes from Ina Garten’s cookbook Barefoot Contessa at Home.
This has a few special ingredients (hello…Brandy AND Sherry) but is well worth a little extra effort. It’s also worth the effort to seek out really good shrimp. They are, after all, the star of the show!
Here’s what you need:
1 pound shrimp, Leeks, Garlic, Olive Oil, Butter, Flour (GF is fine), Half & Half, Fish Stock*, Brandy (or Cognac), Dry Sherry, Tomato Paste, Cayenne Pepper, Salt & Pepper.
Peel and devein 1 pound of lovely, large shrimp. SAVE THOSE SHELLS!!! They are going in the stock for extra flavor and we will strain them out later.
When I was making my list of Gifts for the Cook, I should have included one of those handy Shrimp Peelers. I bought mine at my local grocery store (look near the seafood counter) for a couple of bucks. Makes a great stocking stuffer if you like shrimp!