SHRIMP BISQUE
It’s decadent, it’s nutritious, it’s filling, it’s delicious. This time of year, every meal could be a rich, satisfying soup—and seafood bisque would be near the top of the list. This shrimp bisque recipe departs from the traditional—by not using onions and garlic, but relying on warm spices and the sweet shrimp for stand-out flavor. Adjust the quantities of stock and cream for the desired thickness of the finished soup. Recipe below serves 4 as the main course, or 6 as a soup course.
- 1 lb large shrimp—peeled and shells reserved
- 2-3 cups seafood or chicken stock
- 1 medium carrot—chopped
- Olive oil and butter, to measure 3 tblsp
- Cayenne pepper
- Sweet paprika
- 2 tsp chili powder
- ½ tsp cumin powder
- ½ tsp dried coriander
- ¼ cup Cognac or brandy
- ½ cup dry sherry
- 4 tblsp butter
- 3 tblsp flour
- 1 ½ to 2 cups half and half or light cream
- Salt and pepper to taste
- Sour cream
- Chopped parsley
In a large pot, add the shrimp shells to the stock and simmer for 15 minutes—strain and set stock aside in bowl. In same pot, combine olive oil and butter and heat over medium—add carrot and sauté until very soft. Add shrimp and sauté until shrimp are pink and curled. Remove and set aside. In same large pot, melt butter, add flour and stir with wooden spoon until roux smells slightly nutty—1-2 minutes. Gradually add reserved stock, a cup at a time—stirring constantly, as it thickens Add spices, Cognac or brandy, sherry and cream to same pot and simmer over low heat for 3-4 minutes— stirring frequently. Coarsely chop the cooked shrimp—saving a few to garnish the bowls. Add chopped shrimp to pot—taste and adjust seasoning. Serve in warm bowls—garnish with whole shrimp, a little sour cream and chopped parsley.
The Kitchen Hive
