Roly-poly Shrimp Head Bisque
Bubba Durand

Shrimp heads, shrimp heads
Roly-poly shrimp heads
Shrimp heads, shrimp heads
Eat them up, yum

1 T Roly-poly shrimp head butter
1/2 white onion, finely chopped
1/2 cup dry sherry (divided)
6 cups Roly-poly Shrimp Head stock
3/4 cup heavy cream
1/4 cup tomato paste
Cooked shrimp meat, chopped (optional)
1/4 teaspoon fresh lemon juice
Dash of hot pepper sauce

Beurre Manie:
2 T softened, Roly-poly shrimp head butter
4 tablespoons flour

Make beurre manie by mixing shrimp butter and flour with your fingers to form a smooth paste. Set aside.

Melt shrimp butter in a large stockpot over medium-high heat.
Saute onion until softened, but not browned, about 3 minutes.
Remove from heat and 1/4 cup sherry, stock, and tomato paste and bring to a boil.
Reduce to a simmer and cook, uncovered, 15 minutes.
Add cream and bring it back to a boil.
Whisk in beurre manie until dissolved.
Cook an additional 5 minutes over high heat, whisking occasionally.
Reduce heat to a simmer and stir in the optional cooked shrimp.
Season with lemon juice, 1/4 cup sherry, and hot pepper sauce.
Serve immediately.

The Johnson Family Cookbook