• Step 1

  Make bisque base: Add butter and vegetable oil to first stockpot on HIGH. Add garlic. Cook, stirring, 30 seconds. Add shells from shrimp and mirepoix; cook, stirring, about 2 min, until vegetables are soft and slightly browned. Add tomatoes; cook, stirring, 3-4 min. Add flour and cayenne. Cook, stirring occasionally, 4-6 min.

• Step 2

  Add wine, stirring to loosen browned bits on bottom of stockpot. Add seafood stock. Bring to simmer on MED. Simmer, stirring occasionally, about 30 min. Remove from heat. Puree with hand-held blender until smooth. Set bisque base aside.

• Step 3

  Add basting oil to second stockpot on MED-HIGH. Add shrimp; cook, stirring, about 3 min, until they change color.

• Step 4

  Strain bisque base into second stockpot, using an extra-fine mesh strainer to remove all solids, including shell remnants. Discard solids. Stir to combine shrimp and bisque base. Set aside.

• Step 5

  Mix heavy cream and sherry in first stockpot. Add shrimp-bisque mixture. Cook on MED, stirring occasionally, 2-3 min, until heated through. Season with salt.

Garnish with fresh parsley.

Note: When servings & ingredients are modified, nutrition & directions may vary.