Shrimp Bisque

How to make Shrimp Bisque.

Ingredients: Serves 4

For the Shrimp:

  • 1½ pounds (680 g) extra large shrimp with shells
  • 1 teaspoon (4 g) Creole seasoning
  • ¼ teaspoon (1 g) salt or to taste

For the Shrimp Stock:

  • 2 teaspoons (28 g) butter or olive oil
  • 1 stalk celery, roughly chopped
  • 2 sprigs fresh thyme
  • ½ onion, roughly chopped
  • 3 cloves fresh garlic, smashed and peeled
  • 2 bay leaves
  • ¼ teaspoon (0.75 g) black peppercorns
  • 4 cups (1 litre) water

For the Bisque:

  • 2 tablespoons (28 g) butter
  • Drizzle of extra virgin olive oil
  • 2 teaspoons (10 g) garlic, minced
  • 1 teaspoon (2 g) fresh thyme
  • ½ cup (58 g) onions, chopped
  • ¼ cup (25 g) celery, diced
  • 2 tablespoons (20 g) flour
  • ½ cup (120 ml) dry white wine
  • 2 teaspoons (11 g) Worcestershire sauce
  • 1 teaspoon (4 g) Creole seasoning
  • ½ teaspoon (1 g) paprika
  • ½ teaspoon (1 g) cayenne pepper, optional
  • 1 tablespoon (16 g) tomato paste
  • 2½ cups (600 ml) shrimp stock, adjust to desired thickness
  • 1 cup (240 g) heavy cream
  • 3 tablespoons (42 g) butter
  • 1 teaspoon (2 g) ground white pepper
  • salt, to taste

Instructions:

For the Shrimp:

  1. Peel the shrimp, season, and set aside, reserving the shells for the stock.

For the Shrimp Stock/Broth:

  1. Add 2 teaspoons of butter or oil to a saucepan or skillet.
  2. Then throw in the shrimp shells, celery, thyme, onion (peel and all), garlic, bay leaf and peppercorns.
  3. Sauté for about 5-7 minutes, constantly stirring, to prevent it from burning.
  4. Then add the 4 cups of water.
  5. Bring to a boil, lower heat, and let it simmer for about 10-20 minutes.
  6. Remove from heat and strain using a sieve.
  7. Set aside.

For the Shrimp Bisque:

  1. In a large, heavy saucepan, melt 2 tablespoons of butter and drizzle in a little olive oil.
  2. Add minced garlic, fresh thyme, onions, and celery, cook over moderately high heat, occasionally stirring for about 5 minutes until vegetables are soft and beginning to get a brown colour.
  3. Sprinkle the flour over the vegetables and frequently stir over low heat for about a minute, until the mixture is smooth and the flour is fully incorporated.
  4. Slowly add the wine, then stir in the Worcestershire sauce, Creole seasoning, paprika and cayenne pepper (optional).
  5. Cook for about a minute.
  6. Then stir in the tomato paste, followed by the prepared shrimp stock.
  7. Simmer for about 8-10 minutes.
  8. Add the heavy cream, butter, white pepper and salt to taste.
  9. Let the butter melt, then remove it from the stove.
  10. Add to a blender and puree in batches.

For the Shrimp Garnish:

  1. Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the cleaned shrimp.
  2. Season with Creole seasoning, and lightly sauté for about 2 minutes or until the shrimp is cooked through.
  3. Top individual bisques with the sautéed shrimp.
  4. Serve with toasted crusty bread and enjoy!
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