Shrimp Bisque -- Nathan's Cookbook

Shrimp Bisque
1½ pound shrimp, peeled & divined
1 pound onions, minced
1/2 cup butter
2 cloves garlic, minced
2 tablespoons paprika
3 tablespoons tomato paste
1 cup Brandy
1½ gallons fish or chicken stock
5 cups heavy cream, hot
3/4 cup Sherry
   Tabasco sauce
   chili powder for garnish

Sauté the shrimp shells and onions in butter. Add garlic. Add the paprika and tomato paste. Cook until lightly caramelized. Add brandy and deglaze. Add the stock and simmer for 45 minutes; then strain.

Add hot cream. Dice shrimp, sauté. Place shrimp in a blender, add enough liquid to puree. Return to soup. Add the sherry and season with garlic salt, and Tabasco sauce.

Garnish with chili powder.