Shrimp Bisque
Ingredients
The shrimp
-
1
tablespoon
olive oil
-
1
pound
shrimp, peeled and deveined, shells reserved
The homemade shrimp stock
-
2
tablespoons
olive oil
-
1
medium
onion, sliced
-
1
large
celery stalk, sliced
-
1
small
carrot, sliced
-
1
head
garlic, cut in half crosswise
-
1
medium
tomato, sliced
-
2
sprigs
fresh tarragon
-
6
sprigs
fresh thyme
-
2
bay leaves
-
8
whole
black peppercorns
-
¼
cup
brandy
-
½
cup
dry sherry
The bisque
-
4
cups
seafood stock or chicken stock, in addition to homemade shrimp stock
-
¼
cup
tomato paste
-
¾
cup
heavy whipping cream, at room temperature
-
2
tablespoons
cornstarch
-
2
tablespoons
warm water
-
2
tablespoons
dry sherry
Serving suggestions (optional)
-
to taste
thinly sliced fresh chives
-
to taste
freshly cracked black pepper
-
to taste
heavy whipping cream
-
to taste
crusty bread
Instructions
- Heat a large pot over medium heat and add olive oil.
- Cook shrimp for 1 to 2 minutes on each side until pink, then chop into bite-sized pieces.
- Sauté shrimp shells in olive oil until browned, then add onion, celery, carrot, garlic, tomato, tarragon, thyme, bay leaves, and peppercorns.
- Stir in brandy and sherry, bring to a boil, and let evaporate for 4 minutes.
- Add seafood stock and reserved shrimp juices, boil for 25 minutes until reduced.
- Strain the liquid and return it to the pot, adding tomato paste and simmering for 3 minutes.
- Mix cornstarch with warm water to create a slurry, then add it to the pot with heavy whipping cream.
- Simmer until thickened, then add chopped shrimp and dry sherry, cooking until shrimp are warmed through.
- Serve in bowls, garnished with chives, black pepper, and a drizzle of heavy cream.
Nutrition Facts (estimated)
Servings
4
Calories
517
Total fat
29g
Total carbohydrates
19g
Total protein
31g
Sodium
950mg
Cholesterol
233mg
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