Shrimp Bisque Courtesy Hoffman Media Shrimp stock delivers depth of flavor to this traditional soup. Cook/Prep Time: 1 Hour 15 MinutesServings: 6 Ingredients 1/2 cup butter 3/4 cup all-purpose flour 1/2 cup chopped yellow onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 2 cloves garlic, minced 1/2 tsp. Old Bay seasoning 2 cups half-and-half 8 1/2 cups Shrimp Stock, recipe follows 1/4 cup brandy 5 Tbsp. tomato paste 1 tsp. smoked paprika 1 lb. peeled and deveined large fresh shrimp Garnish: dry sherry, chopped fresh parsley French bread Directions In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes. Stir in onion, celery, bell pepper, garlic, and Old Bay. Cook, stirring constantly, 7 minutes. In the container of a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven. Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with French bread. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!