Shrimp and Scallop Bisque

I don’t know what gotten into me make all this shrimp!  I’m on a roll.

http://en.wikipedia.org/wiki/Bisque_%28food%29

1 lb. fresh shrimp (shell on)

½ lb. scallops

3 cups water

1 tbsp. Fish sauce

1 shallot and 1 onion food processed (paste)

1 stick butter

1 cube chicken bullion

1 tbsp. Old Bay

1 tbsp. paprika

½ cup sherry

1 pint heavy cream

1 small can tomato sauce

¼ cup cornstarch

Salt and pepper

Take the shells off the shrimp (don’t discard).  Clean the scallops in cold water.  Place 3 cups of water in a steamer.  Add fish sauce pinch of salt and shrimp shells and let it come up to a boil.  Add the shrimps and scallops in the steamer and let steam for about 10 min.  Save the 3 cups of fish stock you know have.  Set aside.

In a 4 qt. pot, melt the butter.  Add in the pureed onion and shallot to cook for about 5-10 min on low heat.  Add in the chicken bouillon, Old Bay, paprika, heavy cream, and the sherry for about 5-10 min on medium heat.

Mix 2 cups of fish stock, tomato sauce and cornstarch in a bowl.

Place the above mix in the 4 qt. pot and stir.  As it get hot but not boiling, put the cooked shrimp and scallops in.  Return the heat on low.  Cook for about 15 min and serve.