Creamy Shrimp Bisque

Ingredients

• Butter (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Tomato paste (2 tablespoons)
• All-purpose flour (2 tablespoons)
• Chicken broth (4 cups)
• Heavy cream (1 cup)
• Shrimp (1 pound, peeled and deveined)
• Paprika (1 teaspoon)
• Cayenne pepper (1/4 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the tomato paste and flour, mixing well to combine and cook for an additional 2 minutes.
4. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
5. Increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
6. While the soup is simmering, season the shrimp with paprika, cayenne pepper, salt, and black pepper.
7. In a separate pan, cook the seasoned shrimp over medium-high heat until they turn pink and are cooked through, about 3-4 minutes per side. Remove them from the heat and set aside.
8. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
9. Return the pureed soup to the pot and stir in the heavy cream. Mix well and let it simmer for an additional 5 minutes.
10. Add the cooked shrimp to the soup and heat through. Adjust seasoning with additional salt and pepper as needed.
11. Serve the shrimp bisque hot, garnished with chopped fresh parsley.