Yet another recipe from _Galatoire's Cookbook_ by Leon Galatoire. Victor Shrimp Bisque Now, this is a true specialité of Creole cuisine. It carries all the essences of fine Creole cooking, including the fact that it takes a fair amount of time to prepare. The addition of the Shrimp Balls, although not absolutely necessary, enhances the soup so measurably that you would not want to prepare the soup without going out the distance to prepare the garnish. 2 quarts water Salt to taste 1/8 teaspoon cayenne pepper 2 pounds shrimp 2 tablespoon clarified butter 1 medium yellow onion, chopped 1 rib celery, chopped 2 tablespoons flour 1/2 cup breadcrumbs 1/8 teaspoon thyme Salt to taste White pepper to taste In a soup pot, bring the water to a rolling boil. Season with salt and cayenne pepper. Boil the shrimp for 15 minutes. Strain the shrimp, reserving the stock for soup. Lay the shrimp out flat and allow to cool enough to handle. Peel, devein, and rinse the shrimp, then chop or mince. In a medium pot, sauté the onions and celery in butter over medium low heat until tender. Add the flour, stirring constantly for about a minute. While stirring constantly, gradually add enough shrimp stock to achieve a soup-like texture. Reserve remaining liquid to adjust consistency. When this mixture is well blended, add the minced shrimp and simmer for about 5 minutes, then add the bread crumbs and mix well. Remove from the heat, then strain through a sieve, separating the liquid from the shrimp mixture. Reserve half the shrimp mixture for Shrimp Balls and return the other half to the soup pot. Season the soup with thyme, salt, and white pepper. Purée, and transfer to an earthenware pot. Set aside. Shrimp Balls 1 tablespoon clarified butter 1/2 cup finely chopped green onions 1/2 shrimp mixture 2 tablespoons fine bread crumbs 2 tablespoons of soup 1 egg yolk 1 tablespoon finely chopped parsley To make shrimp balls, preheat the oven to 350°F. Sauté green onions in butter until tender. Add reserved shrimp mixture and bread crumbs. Moisten with 2 tablespoons of the soup. Remove from the heat and blend in an egg yolk. Allow to cool enough to handle, then roll into small balls. Place on a greased baking sheet and bake for 10 minutes. Place the shrimp balls into the soup, reheat, and serve 3 shrimp balls per serving. Garnish with a sprinkle of parsley.