Shrimp Bisque
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
54
Sourness
48
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 medium
Onion (chopped)1 cup
Brandy1 cup
White Rice (long-grain)2 tbsps
Tomato Paste3 sprigs
Parsley (fresh flat-leaf)3 sprigs
Thyme (fresh)1 tsp
Cayenne Pepper (or more)1 cup
Heavy Whipping Cream3 tbsps
Lemon Juice (fresh)Directions:
1
Melt 1 tablespoon butter in a large heavy pot over medium-high heat
2
Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes
3
Add 1 bay leaf and 8 cups water
4
Simmer uncovered for 25 minutes
5
Set a fine-mesh strainer over a large bowl
6
Strain, discarding solids
7
DO AHEAD: Shrimp stock can be made 3 days ahead
8
Let cool slightly; chill uncovered until cold, then cover and keep chilled
9
Melt 1 tablespoon butter in a large heavy pot over medium heat
10
Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes
11
Transfer shrimp to a plate
12
Add remaining 2 tablespoons butter to same pot
13
Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes
14
Remove pot from heat; add brandy
15
Return pot to heat and stir until almost evaporated, 2-3 minutes
16
Add rice and tomato paste; stir for 1 minute
17
Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne
18
Simmer uncovered until flavors meld and rice is soft, about 20 minutes
19
Season with salt and pepper
20
Reserve 4 shrimp for garnish and stir remaining shrimp into bisque
21
Remove parsley, thyme, and bay leaf
22
Working in batches, purée bisque in a blender until smooth
23
Pour through a finemesh strainer set over a clean pot
24
Discard solids in strainer
25
Stir in cream and reheat bisque over medium heat
26
Add lemon juice
27
Season to taste with salt, pepper, and more cayenne, if desired
28
Mince reserved shrimp and mix with chives in a small bowl
29
Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls
30
Ladle bisque around garnish and serve
31
Melt 1 tablespoon butter in a large heavy pot over medium-high heat
32
Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes
33
Add 1 bay leaf and 8 cups water
34
Simmer uncovered for 25 minutes
35
Set a fine-mesh strainer over a large bowl
36
Strain, discarding solids
37
DO AHEAD: Shrimp stock can be made 3 days ahead
38
Let cool slightly; chill uncovered until cold, then cover and keep chilled
39
Melt 1 tablespoon butter in a large heavy pot over medium heat
40
Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes
41
Transfer shrimp to a plate
42
Add remaining 2 tablespoons butter to same pot
43
Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes
44
Remove pot from heat; add brandy
45
Return pot to heat and stir until almost evaporated, 2-3 minutes
46
Add rice and tomato paste; stir for 1 minute
47
Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne
48
Simmer uncovered until flavors meld and rice is soft, about 20 minutes
49
Season with salt and pepper
50
Reserve 4 shrimp for garnish and stir remaining shrimp into bisque
51
Remove parsley, thyme, and bay leaf
52
Working in batches, purée bisque in a blender until smooth
53
Pour through a finemesh strainer set over a clean pot
54
Discard solids in strainer
55
Stir in cream and reheat bisque over medium heat
56
Add lemon juice
57
Season to taste with salt, pepper, and more cayenne, if desired
58
Mince reserved shrimp and mix with chives in a small bowl
59
Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls
60
Ladle bisque around garnish and serve