[THE ELECTRIC KITCHEN]

Shrimp Bisque,
by the book

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These dishes were prepared by Dave Yoshimura and Brandi Davis of Covenant Books and Coffee on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Shrimp Bisque

4 cups clam juice
3 tablespoons olive oil
2 cloves garlic, minced
1-1/2 cups EACH minced onions, carrots and celery
2 pounds unshelled shrimp
1/3 cup brandy
2 teaspoons paprika
2 tablespoons tomato paste
2 tablespoons lemon juice
Pinch ground red pepper
1/2 cup butter
1/2 cup flour
1 cup heavy cream
Salt and pepper to taste
2 sprigs thyme (optional)

Heat clam juice.

In a pot, heat oil and garlic over medium heat. Add onions, carrots and celery and sauté a few minutes. Increase heat to high and add shrimp. When shrimp begins to cook, add brandy. Flame brandy by carefully igniting with a long match or long-nozzle lighter; allow flame to burn itself out.

Decrease heat to medium and remove shrimp. Add paprika, tomato paste, lemon juice, red pepper, butter and flour. Cook a few minutes to form a roux. Stirring constantly, slowly add heated clam juice. Reduce heat to low and add cream.

Peel and dice shrimp; add to soup. Season with salt, pepper and thyme. Serves 4 to 6.

Nutritional information unavailable.

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