Serious Eats: Talk

Shrimp Bisque problem

I have to make shrimp bisque for work tomorrow, which is usally no big deal. I checked that we had all the ingredients, so was all prepared to go in and make it. Well, I happened to double check my go to recipe and realized that I don't have any shells to work with for it. I have extra (cooked) shrimp and was wondering if there is any way to use those for color and flavor instead of the shells, and just strain them out as I would the shells. Any ideas would be very helpful. I have searched everywhere on the internet, but no luck there. Also, as this is a small town, there are no shells to be had from stores, etc. Thanks!

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