Shrimp Bisque
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
8 tbsps
Unsalted Butter3 sprigs
Thyme (fresh)1
Bay Leaf2 tbsps
Tomato Paste1 cup
Brandy3 tbsps
All-Purpose Flour4 cups
Heavy CreamDirections:
1
Watch how to make this recipe
2
Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it
3
Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste
4
Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes
5
Take the pot off the heat and carefully pour in the brandy
6
Ignite the brandy with a long kitchen match and let burn until the flame subsides
7
Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes
8
Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon
9
Add the cream and bring to a boil
10
Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes
11
Strain into a clean pot and season with salt and pepper
12
Chop the shrimp
13
Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through
14
Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives