Sweet and Tasty Shrimp Bisque

Instructions

1. Peel and devein your shrimp. Set the shrimp aside in the fridge.  Throw your shells into a large pot or stockpot, with a little salt and 4 cups of water to boil on high for about fifteen minutes on high heat.   You should still have about three or so cups of stock. 
2. Strain everything out of your stock and discard all the shells and shell pieces in the trash.  Set the stock aside for a moment.  Add the butter to the pan and melt over medium heat.  Add in your veggies, garlic, and shrimp.  Cook together until the shrimp begins to turn pink.  
3. Scoop all your shrimp and veg to one side, and whisk the flour into your butter to make a roux.  Once well combined, mix your shrimp stock into it until everything is mixed together thoroughly.  Bring to a simmer, and allow to simmer together for about 3 minutes. 
4. Slowly whisk in the milk, and allow it to return to a simmer, then whisk in the heavy cream. Allow this to simmer together for 3-5 minutes. 
5. Add the tomato paste and whisk until it is evenly combined.  If you're not big into tomato, you can only add half the can.  I like tomato, so I went for the whole thing. 
6. Allow the soup to cool, and serve. I served it with red lobster cheddar bay biscuits.  I just used the ones from the store, but here's a great recipe: https://www.spendwithpennies.com/red-lobster-cheddar-bay-biscuits/

Follow this up with our Garlic Tuscan Shrimp and Linguine