Chilled Shrimp Bisque (But You Decide Serving Temp Per NOTE #2)

Step 1

In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook until onion is tender. Stir in bouillon granules + paprika & mix well.

Step 2

Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 min.

Step 3

Add half-and-half & bring soup back to a slightly rolling boil.

Step 4

Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook until thickened (stirring constantly). Remove from heat. Remove & discard bay leaf (See NOTE).

Step 5

Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tabasco) to taste preferences & allow to cool.

Step 6

Cover, refrigerate overnight & serve soup chilled as needed.

NOTE #1: Although not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood. So I would probably opt to lightly puree the soup when removed from the heat in Step 4. I also see this soup garnished w/freshly snipped chives % a few whole baby shrimp for color & a finishing touch

NOTE #2: Based on my experience w/another chilled soup recently & at the suggestion of a fellow cook, I believe this recipe should have temp serving options. So feel free to serve hot, warm, room temp or chilled. Your option to decide a preference.