Shrimp Bisque Sauce


2 TBLS Butter
2 TBLS Shallots
¼cup Tomato Paste
½ 6oz Shrimp Shells
1½cup White wine
¼cup Brandy
1 qt Heavy cream
¼cup Sherry ( for use as a soup)
Salt and Pepper


In sauce pan over medium heat, add butter and shallots and cook until shallots are translucent. Add tomato paste and cook for 5 minutes. Add shrimp shells and cook until shrimp shells turn bright pink. Add white wine then brandy. Flame brandy if possible. Cook for 5 minutes and then add cream. Reduce cream for 10 min. Reduce a little longer if you want to use this recipe as a sauce. Strain out shells. Add sherry (if using this as a soup) and salt and pepper to taste. Serve hot. Serves about 4-6 people as an appetizer.