Shrimp Bisque - Eat Splendid

Ingredients

• 2 pounds large fresh shrimp
• 3 tablespoons olive oil
• 1 large yellow onion, roughly chopped
• 4 stalks of celery, roughly chopped
• 4 cloves garlic, chopped
• 2 teaspoons white pepper
• 2 teaspoons fresh (or 1 teaspoon dried) thyme
• 1 teaspoon paprika
• 2 teaspoons Old Bay seasoning
• 1/4 – 1/2 teaspoon cayenne pepper
• 1 teaspoon sugar
• 4 ounces (1 stick) unsalted butter
• 2 large cloves fresh garlic, minced
• 4 sprigs fresh thyme (if fresh is not available, use 1 teaspoon dried)
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• 6 cups water
• 1 1/2 cups dry white wine
• 3 tablespoons tomato paste (preferably from a tube)
• 1 tablespoon Worcestershire sauce
• prepared shrimp stock
• 2 cups heavy cream
• 2 pounds diced raw shrimp (shrimp from the stock recipe that has been refrigerated and reserved; if you aren’t making stock, peel, devein, and coursely chop 2 pounds of raw shrimp)
• 1/2 teaspoon nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons dry sherry