WOW!!!!!!!!!! CAN YOU BELIEVE SHRIMP BISQUE ENJOY DAN:

                      SHRIMP BISQUE by CHEF DAN:

Serves 4-6

INGREDIENTS:

1-1/2 pound shrimp

2 EACH tablespoons butter and oil

1 onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

4 garlic cloves, chopped

3 tablespoons flour

2 cups fish stock or clam juice

2 cups water

2 cups white wine

2 cups diced tomatoes

1/2-teaspoon dried thyme

1/2-cup dry sherry

1/4-cup brandy

1/2-cup risotto rice

2 tablespoons EACH tomato paste and white wine

1/2-cup whipping cream

DIRECTIONS:

1.    Peel shrimp, reserve shells.

2.    In a sauce pan, heat 1 tablespoon of butter and oil over medium- heat.

3.    Add onion, celery, carrots, and garlic, sauté 15 minutes.

4.    Add shrimp shells and cook 2 minutes, stirring occasionally.

5.    Stir in flour and cook 1 minute.

6.    Add wine (2 cups) stock, water, tomatoes, thyme, half the sherry and cognac.

7.    Bring to a boil, reduce heat to simmer, cover and simmer for 45 minutes.

8.    Strain through a sieve into a sauce-pan, pushing down the solids with a wooden spoon to get out all the liquid.

9.    Add risotto rice and tomato paste to the liquid to the sauce pan.

10. Bring to a boil,  simmer, stirring occasionally just so rice dose not stick to the bottom for 20-25 minutes or until rice is tender, set rice mixture aside

11. Meanwhile add the remainder of butter and oil to a skillet over medium-heat.

12. Add shrimp and sauté 2-3 minutes or until just turned pink.

13. Add remaining 2 tablespoons of wine to deglaze the pan.

14. Add half the shrimp along with any juices from the shrimp bisque mixture.

15. Transfer to a blender and puree until smooth and creamy.

16. Pour pureed mixture into rice mixture and the remaining shrimp.

17. Whisk in whipping cream and remaining sherry and brandy.

18. Add salt and pepper to taste and add 2 tablespoons fresh lemon juice.

ENJOY DAN:                                          BON-APPETITE!