Shrimp Bisque Recipe

Measure and prep all ingredients. 

Cook the vegetables. In a medium saucepan over medium heat, heat the olive oil, onions, shallots and garlic. Cook until the vegetables are soft, about 5 minutes. 

Add the chopped Roma tomatoes and stir until blended. Set the mixture aside. 

In a large saucepan, Dutch oven or stock pot over medium heat, place the flour and butter together. Stir for 2-3 minutes.

Add the stock, one splash at a time, constantly stirring until a smooth base forms. 

Then add the milk, one splash at a time. 

Add the cooked vegetables, fish sauce, cocktail sauce and salt. Lower the heat and cook for a few minutes.

Add the cream and season to taste. 

Strain the soup through a sieve into a medium bowl, squeezing as much liquid out of the vegetables as possible. Return the soup to the saucepan over low heat. 

Set aside ten shrimp for garnish. Chop the remaining pre-cooked shrimp and add it to the soup. Heat the soup until the shrimp are warmed through.

Ladle the shrimp bisque into bowls. Garnish each bowl with reserved shrimp pieces and cilantro leaves. Serve hot and enjoy!