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Cajun Shrimp Bisque

Recipe by DeeDee2012

1 pound shrimp shells (reserve shrimp for bisque)

1/2 medium onion, sliced

1 tablespoon peppercorns, whole black

1 teaspoon kosher salt

2 -- dried bay leaves

1 tablespoon olive oil, extra virgin

2 tablespoons fresh parsley

6 cups water

1 pound shrimp

1/2 stick butter

1/2 medium onion, finely diced

2 stalks celery stalks, diced

3 cloves garlic, minced

2 tablespoons All-purpose flour

2 tablespoons tomato paste

1 teaspoon basil, dried

1/2 teaspoon cajun seasoning

1/2 teaspoon everglades seasoning

1/2 teaspoon cayenne pepper

1 teaspoon hungarian paprika

3 cups half and half

2 cups shrimp stock

1 -- dried bay leaf

3 tablespoons louisianna hot sauce

1 teaspoon kosher salt, to taste

3 -- green onions

Add stock ingredients to water and bring to a boil; boil 20 to 30 minutes; remove from heat and strain. Discard solids reserving stock.
In a large skillet melt butter; add onions, celery and garlic. Sauté until vegetable are tender about 5 minutes.
Remove from heat; add tomato paste and flour. Stir gently to coat vegetables. Add basil, Cajun seasoning, everglade seasoning, cayenne, and paprika. Add half and half & 2 cups of the stock; whisk until well combined.
Return to heat; add bay leaf and hot sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp in the last 2 minutes. Shrimp will be pink when done.
Remove from heat and add green onions. Taste test; add additional seasonings if desired. Serve with crusty bread or crackers.