The Best Shrimp Bisque Recipe
Bon Appétit
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This recipe is a fabulous dish to serve to guests. The Brandy and the cream with the other ingredients make a delicious blend of flavor.
Ingredients
- 1 kg 2.2 pound small cooked shrimps in the shell
- 3 tablespoon olive oil
- 2 onions sliced
- 2 cloves garlic sliced
- 1 large carrot sliced
- 1 celery stalk sliced
- bouquet garni parsley, thyme and bay leaves or cumin and coriander
- 2 tablespoon tomato paste
- 3 tablespoon butter
- ⅓ cup 3ozs flour
- 4 tablespoon brandy
- A few drops of lemon juice
- ½ cup 4ozs whipping cream, half & half or table cream
- 6 cups 3pints water
- Salt and pepper to taste
Instructions
- 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 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 a boil.
- Reduce heat to simmer, cover with saucepan lid, and continue to simmer for another 30 minutes.
- Strain the liquid through a sieve.
- Next, melt the butter in a heavy-bottomed pan.
- Stir in the flour with a whisk and cook gently until golden in color.
- Gradually stir in about half of the shrimp soup. ( I use a whisk here to blend smoothly)
- Stir in the brandy.
- Whisk in the remaining shrimp liquid.
- Simmer for about 5 minutes then strain into another saucepan if a smoother consistency is desired.
- 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.
Notes
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Nutrition
Calories: 667.52kcalCarbohydrates: 29.95gProtein: 62.17gFat: 29.4gSaturated Fat: 12.12gCholesterol: 569.4mgSodium: 2568.42mgFiber: 2.49gSugar: 5.44g
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