Ingredients

• 3 pounds medium shrimp: 2 pounds peeled, deveined, and chopped (shells reserved), and 1 pound deveined and peeled with tails on
• 4 Tablespoons unsalted butter
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 2 sprigs of fresh thyme (or 1 Tablespoon dried thyme leaves)
• 6 Tablespoons tomato paste
• 6 Tablespoons all-purpose flour
• 2 cups white wine
• 6, 8-ounce bottles of clam juice
• 2 cups heavy cream
• salt and pepper
• 1 teaspoon Old Bay seasoning
• 2 Tablespoons brandy (added right before serving)
• optional: dill and cream for topping

Instructions

Preparing the Broth

Melt the butter in a large Dutch oven over medium heat on Wolf Dual Stack burners. Add the reserved shrimp shells and cook until spotty brown, about 5 minutes. Stir in the onions, carrots, celery, and cook until they begin to soften, about 8 minutes.

Add the garlic and thyme, and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 1 minute.

Stir in the flour and cook, stirring constantly, until lightly browned, about 2 minutes.

Add the wine and clam juice then bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 30 minutes.

Straining the Broth

Pour the broth through a fine-mesh strainer into a large saucepan, pressing on the solids to extract the juices.

For maximum flavor and color, take the solids and squeeze all the liquid out using a cheesecloth. This step enhances the bisque's flavor and color. Discard the solids.

Cooking the Shrimp

Preheat the Wolf Griddle or Wolf Burner to 350°F. Season the tail-on shrimp with salt, pepper, and Old Bay seasoning.

Cook the shrimp on the Wolf Griddle, turning halfway through, until they turn pink, curl slightly, and reach an internal temperature of 135–140°F.

Set aside the shrimp to finish preparing the bisque.

Finishing the Bisque

Bring the strained broth to a simmer over medium heat. Stir in the chopped shrimp and cream, and simmer until the shrimp are cooked through, about 5 minutes.

Adjust the seasoning with salt and pepper. Add the brandy just before serving.

Serve the bisque with the griddled shrimp on top.