While this soup is not necessarily Italian, I think it works very well with all the other flavors. You could substitute marsala or another sweet Italian dessert wine and it would be maybe a little more authentic, but I’m a big fan of the Sherry with the shrimp. I served this in little glasses because I didn’t want us to get too full too fast. However, on a cold winter day a nice bowl of this with some crusty bread would be just perfect.
Shrimp Bisque
6 shrimp, cleaned
1 leek, chopped
2 garlic cloves, minced
1/4 cup white wine
1/4 cup Sherry (I used Pedro Ximenez)
1 tablespoon flour
2 tablespoons butter
1 cup fish stock
1 tablespoon tomato paste
Saute the leek and garlic in some olive oil to soften. Add the shrimp and cook until they start to develop some color. Add the tomato paste and let it rust a little. Deglaze with the wine and sherry. Add the flour and butter and stir to combine. Add the fish stock and cook for a couple minutes. Using an immersion blender, blend it so that it’s smooth but with some little chunks– you want to know you’re eating shrimp. It’s ready to serve.
