Here’s my rendition of Shrimp Bisque. Not exactly text book, but darn good. This one is sized for two people, but it can easily be doubled (or more) for larger groups. Notice this recipe makes it’s own shrimp stock on the fly using the shells from the shrimp.
Easy Shrimp Bisque (For Two)
Ingredients
1/2 lb Shrimp, peeled, reserve the shells
2 medium Shallots, chopped
2 medium Carrots, chopped
2 stalks Celery, chopped
1/2 stick Butter (use real butter if at all possible!)
1 Tbsp Oil
1 tsp dry Thyme (or 2-3 sprigs fresh, just toss them in whole)
1 Bay Leaf
1.5 Tbsp Tomato Paste
1/4 to 1/2 cup Brandy
1.5 Tbsp flour
1.5 cups water
2 cups Half-n-Half (can use Heavy Cream for thicker/richer soup)
Procedure
In a large pot, add oil and butter over medium heat. Once melted, add the shrimp shells, shallots, carrots, celery, tomato paste, thyme, and bay leaf. Sautee until the shells are bright pink, about 10 minutes.
As this is cooking, cut the shrimp into 1/2” pieces. If using medium shrimp, then cut them in half. For really large shrimp, then into thirds.
When the shells and veggies are done, carefully add the Brandy. Using a long fireplace match or grill lighter, ignite the Brandy to burn off the alcohol (yeah, that’s fun – but be careful). Note: this will often burn your thyme, but no worries - that adds to the flavor.
Once the flame dies off, add the flour and stir while cooking for 2 minutes to form a paste/roux.
Now add the water. You need enough to just cover the veggies and shells. Stir constantly as you add the water. Depending on the size of your pot, it should be 1.5 to 2 cups of water (definitely no more than 2 cups for this recipe size though). Once the water is in, scrape the bottom of the pan to loosen and release the fond (browned bits – in other words, you're deglazing the pot when you add the water).
Next, add the half-n-half and bring just to a boil (not too hot, and not a heavy roll). Reduce to low heat, and cover the pot (but leave a crack for steam to escape) and simmer lightly for 25 – 35 minutes until the liquid is reduced a bit and thickened.
Place a colander in a large mixing bowl, and strain the mixture through that. The goal here is to remove all the solid particles and catch only the liquid in your mixing bowl. For added flavor, use a large spoon to press down on the mixture and squeeze all the juice out that you can. Once it has been strained, return the liquid it to the pot.
Bring the heat back up to where it just starts to boil. Add the shrimp and allow to cook for 3 minutes. Now cover and remove from heat and let it rest 5 or more minutes.
Serve in soup bowls and garnish with chives if desired.
Easy Shrimp Bisque (For Two)
Ingredients
1/2 lb Shrimp, peeled, reserve the shells
2 medium Shallots, chopped
2 medium Carrots, chopped
2 stalks Celery, chopped
1/2 stick Butter (use real butter if at all possible!)
1 Tbsp Oil
1 tsp dry Thyme (or 2-3 sprigs fresh, just toss them in whole)
1 Bay Leaf
1.5 Tbsp Tomato Paste
1/4 to 1/2 cup Brandy
1.5 Tbsp flour
1.5 cups water
2 cups Half-n-Half (can use Heavy Cream for thicker/richer soup)
Procedure
In a large pot, add oil and butter over medium heat. Once melted, add the shrimp shells, shallots, carrots, celery, tomato paste, thyme, and bay leaf. Sautee until the shells are bright pink, about 10 minutes.
As this is cooking, cut the shrimp into 1/2” pieces. If using medium shrimp, then cut them in half. For really large shrimp, then into thirds.
When the shells and veggies are done, carefully add the Brandy. Using a long fireplace match or grill lighter, ignite the Brandy to burn off the alcohol (yeah, that’s fun – but be careful). Note: this will often burn your thyme, but no worries - that adds to the flavor.
Once the flame dies off, add the flour and stir while cooking for 2 minutes to form a paste/roux.
Now add the water. You need enough to just cover the veggies and shells. Stir constantly as you add the water. Depending on the size of your pot, it should be 1.5 to 2 cups of water (definitely no more than 2 cups for this recipe size though). Once the water is in, scrape the bottom of the pan to loosen and release the fond (browned bits – in other words, you're deglazing the pot when you add the water).
Next, add the half-n-half and bring just to a boil (not too hot, and not a heavy roll). Reduce to low heat, and cover the pot (but leave a crack for steam to escape) and simmer lightly for 25 – 35 minutes until the liquid is reduced a bit and thickened.
Place a colander in a large mixing bowl, and strain the mixture through that. The goal here is to remove all the solid particles and catch only the liquid in your mixing bowl. For added flavor, use a large spoon to press down on the mixture and squeeze all the juice out that you can. Once it has been strained, return the liquid it to the pot.
Bring the heat back up to where it just starts to boil. Add the shrimp and allow to cook for 3 minutes. Now cover and remove from heat and let it rest 5 or more minutes.
Serve in soup bowls and garnish with chives if desired.
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