Shrimp Bisque

Ingredients

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

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the tomato paste and flour. Stir well to combine.
4. Gradually pour in the chicken broth, stirring constantly to prevent lumps.
5. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
6. Meanwhile, season the shrimp with paprika, cayenne pepper, salt, and pepper.
7. In a separate pan, cook the seasoned shrimp until pink and cooked through, about 3-4 minutes per side.
8. Remove the cooked shrimp from the pan and set aside.
9. Using an immersion blender or regular blender, puree the soup until smooth.
10. Return the soup to the pot and stir in the heavy cream.
11. Add the cooked shrimp to the soup and simmer for an additional 5 minutes.
12. Season with additional salt and pepper if needed.
13. Serve the shrimp bisque hot, garnished with chopped fresh parsley.