This buttermilk-based cream of shrimp soup is much better than the canned version and just as versatile.
Clean the shrimp and chop coarsely or, if you wish to be extra fancy, grind into a paste in a food processor.
Melt the butter in the top of a double boiler over direct heat and then add the flour to make a roux (flour and fat mixed together to thicken the soup). Add the buttermilk. Place over hot water and cook slowly until thickened. Add the shrimp and cook slowly until the shrimp are warmed through. Add the salt and pepper to taste. Just before serving, add a splash of sherry to each bowl, if desired.
Tip: Buy supermarket shrimp on sale for this soup. If they're frozen, they frequently come already cooked and shelled, in which case I neither chop nor grind but add as is.
Shrimp Bisque Recipe taken from "Better With Buttermilk" by Lee Edwards Benning.
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