4 Tbs. butter

1 lb. large shrimp (U16-20), peeled with tails on

1 large leek, white and light green parts chopped (about 2 cups)

3 large garlic cloves, peeled and chopped

¼ cup cognac (or brandy – which is the same liqueur but cognac is only made in France)

3 Tbs. flour

2 Tbs. tomato paste

¾ cup fish stock

½ cup dry white wine

1 ½ cups light cream

1, 5 oz. can Oceans 97 Shrimp Rillettes pate

1, 5 oz. can Oceans 97 Jalapeno Shrimp pate

1 cup heavy cream

1 jalapeno, sliced into very thin rings


Melt the butter in a Dutch oven or soup pot (about 4-quart pot) over medium high heat.  When the pan is very hot, add the shrimp in a single layer and sear for about 1-2 minutes on each side until bright pink and curled.  Set aside.  These will be part of the garnish on your bisque.


Reduce the heat to medium, and add the leeks to the pan drippings from the shrimp.  Sauté, stirring frequently, until soft and fragrant, about 3 minutes.  Remove 2 tablespoons of the leeks and set aside with the shrimp for garnish.    Add the garlic to the pan.  Cook for 1 minute and then add the cognac.  Cook until most of the liquid has cooked off and stir in the flour and cook for another minute.


Add the tomato paste, fish stock, and white wine to the pot and stir until thickened.  Add the light cream and stir to combine.  Pour this mixture into a blender and add both cans of the shrimp pate.  Blend until smooth and return to the pot.  Add the heavy cream and bring back up to heat, stirring frequently until rich, smooth, and steaming hot.


Serve in cups or bowls garnished with shrimp, a few of the sautéed leeks, and a couple slices of the jalapeno.  Devour!!


Soups and Chowders