This week's NYTimes food section features a story and recipe for fresh
shrimp bisque that sounds excellent and easy. I might substitute red
pepper flakes for cayenne but that's just a personal bias. And I
definitely will use the immersion blender. If you don't want to go
all the way to the bisque the recipe will tell you how to make the
simplest kind of shrimp stock and you can stop there and use the stock
for risotto or bouillabaise or whatever. Check it out. -aem
http://www.nytimes.com/2010/02/10/di...tml?ref=dining