Seafood Bisque featuring Busha Browne's Spicy Hot Pepper Sherry

Seafood Bisque featuring Busha Browne's Spicy Hot Pepper Sherry

Ingredients:

2 pounds unpeeled large shrimp 
Cooking spray
2 cups coarsely chopped onion
5 cups water
1 bay leaf
1 fresh thyme sprig
1 tablespoon butter
2 tablespoons tomato paste
1/4 cup Busha Browne's Spicy Hot Pepper Sherry
3 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1 cup half-and-half

Directions:

1. Peel and de-vein shrimp, reserving shells. 
2. Coarsely chop shrimp. 
3. Cover shrimp and chill.
4. Heat a stockpot coated with cooking spray over medium-high heat. 
5. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink. 
6. Add water, bay leaf, and thyme; bring to a boil. 
7. Reduce heat, and simmer 30 minutes. 
8. Drain the shrimp stock into a sieve over a bowl; discard solids.
9. Melt butter in a large non-stick skillet over medium heat. 
10. Add tomato paste, Busha Browne's Spicy Hot Pepper Sherry and flour, stirring with a whisk to form a slurry.
11. Add slurry to pan; cook 1 minute, stirring constantly. 
12. Add shrimp stock, salt, and pepper; bring to a simmer. 
13. Cook 4 minutes or until bisque starts to thicken, stirring frequently.
14.  Add shrimp; cook 3 minutes or until shrimp are done. 
15. Stir in half-and-half; serve immediately.