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Shrimp Bisque

URL: https://www.africanbites.com/shrimp-bisque/

Ingredients

The Shrimp

  • 1-1½ pounds extra large shrimp, with shells
  • 1 teaspoon Creole seasoning
  • ¼ teaspoon salt

Shrimp Stock

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

Shrimp Bisque

  • 2 tablespoons butter
  • 1 drizzle extra virgin olive oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon fresh thyme
  • ½ cup onions, chopped
  • ¼ cup celery, diced
  • 2 tablespoons flour
  • ½ cup dry white wine
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Creole seasoning
  • ½ teaspoon paprika
  • ¼-½ teaspoon cayenne pepper, optional
  • 1 tablespoon tomato paste
  • 2-2½ cups shrimp stock
  • 1 cup heavy cream
  • 2-3 tablespoons butter
  • ½-1 teaspoon ground white pepper
  • to taste salt

Instructions

  1. Peel the shrimp, season with Creole seasoning and salt, and set aside, reserving the shells for the stock.
  2. In a saucepan, add butter or oil and sauté the shrimp shells, celery, thyme, onion, garlic, bay leaf, and peppercorns for 5-7 minutes.
  3. Add water to the saucepan, bring to a boil, then lower the heat and let it simmer for 10-20 minutes.
  4. Remove from heat and strain the stock using a sieve.
  5. In a large saucepan, melt butter and drizzle olive oil, then add minced garlic, thyme, onions, and celery, cooking until soft and slightly browned.
  6. Sprinkle flour over the vegetables and stir for about a minute until smooth.
  7. Slowly add wine, then stir in Worcestershire sauce, Creole seasoning, paprika, and cayenne pepper, cooking for about a minute.
  8. Add tomato paste and the prepared shrimp stock, then simmer for 8-10 minutes.
  9. Stir in heavy cream, butter, white pepper, and salt to taste, then remove from heat.
  10. Puree the mixture in batches until smooth.
  11. In a separate saucepan, sauté the cleaned shrimp in butter until cooked through.
  12. Top individual servings of bisque with the sautéed shrimp and serve.

Nutrition Facts (estimated)

Servings
4
Calories
518
Total fat
37g
Total carbohydrates
12g
Total protein
29g
Sodium
1796mg
Cholesterol
329mg

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