Shrimp Bisque Recipe from Pujo Street Café | Explore Louisiana

Ingredients

• 1 (32-ounce) box seafood broth
• 2 cups water
• 2 pounds large headless shrimp
• 4 cups shrimp broth
• ½ stick butter
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large shallot, chopped
• 3 garlic cloves, minced
• ⅔ cup all-purpose flour
• ¼ cup brandy
• 1 quart heavy cream
• 1 quart half-and-half
• Salt, pepper and hot sauce (such as Louisiana Hot Sauce, Tabasco, Slap Ya Mama or Crystal Hot Sauce)
• 4 green onions, sliced