Bisque de Crevettes
Shrimp Bisque is a soup with the flavour of the sea.
Especially good for entertaining
The French method for this beautiful soup consists of crushing the shells through a tammis. I have changed the method here to make it easier for you to enjoy the dish at home.
Impress your friends next time they come for dinner!
• 1 Kg (2.2lbs) small cooked shrimps in the shell
• 2 onions sliced
• 1 large carrot sliced
• 1 celery stalk sliced
• 2 tbsp tomato paste
• 3 tbsp(level, smoothed over) butter
• 1/3 (3ozs) cup flour
• 3 - 4 tbsp brandy
• Few drops lemon juice
• 1/2 cup (4ozs) whipping cream
• 8 cups (3pints) water
• Salt and pepper to taste
• To prepare, remove the heads from the shrimp and peel away the shells, but keep both for the stock.
• Heat the oil in a heavy bottomed pan.
• Add the shrimp heads and shells, cook over a medium heat, stirring often, until they are nice and brown.
• At this stage, add the onion, carrot and celery and cook gently until the onions soften.
• Add the bouquet garni, tomato paste and lemon juice.
• Add the water stirring in gently and bring to the boil.
• Reduce heat to simmer, cover with saucepan lid and continue to simmer for another 30 minutes.
• Strain the liquid through a sieve.
• Melt the butter in a heavy bottomed pan.
• Stir in the flour and cook gently until golden in colour.
• Add the brandy.
• Gradually stir in about half of the shrimp soup.( I use a whisk here to blend smoothly)
• Whisk in the remaining shrimp liquid.
• Simmer for about 5 minutes then strain into another saucepan.
• Stir in the cream, then stir in the reserved shrimp and cook for a few minutes stirring frequently.
• Serve with some of the reserved shrimp to garnish.