Shrimp Bisque Recipe
- cook TIME 1 hr
- prep TIME 10 mins
- total TIME 1 hr 10 mins
Ingredients (19)
- 30 oz raw shrimp including 15 oz peeled and deveined shrimp, and 15 oz shells reserved for stock
- 4 fl oz white wine
- 2 oz carrots largely sliced
- 6 oz carrots diced
- 2 oz yellow onion largely sliced
- 6 oz yellow onion diced
- 2 oz celery diced
- 3 fl oz heavy cream
- 3 cup water
- 1/2 cup all-purpose flour
- 3 tbsp olive oil divided
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp thyme chopped
- 1 tsp paprika
- 1 tbsp unsalted butter
- 2 tbsp parsley chopped
- 1 tbsp Hunt's tomato paste
- 1 bay leaf
INSTRUCTIONS
Make the shrimp stock: In a stockpot, sauté 15 oz shrimp shells in 1 tbsp olive oil over medium heat.
Add 2 oz largely sliced yellow onion, 2 oz largely sliced carrots, and 1 bay leaf to the stockpot. Sauté for 3 minutes.
Add 3 cups of water and let it simmer for 10 minutes.
Use a fine-mesh sieve to fish out the shrimp shells and discard them. Transfer the shrimp stock to a bowl and set it aside.
In the same stockpot, sauté shrimp, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tsp thyme, and 1 tsp paprika in 2 tbsp olive oil over medium heat for 4 minutes.
Remove 1/3 of the cooked shrimp to a separate bowl and save for topping later.
Continue to add 6 oz diced yellow onion, 6 oz diced carrots, 2 oz celery, and 1 tbsp unsalted butter to the stockpot. Sauté for 3 minutes until fragrant.
Add 1 tbsp tomato paste and cooked shrimp, stir quickly for 30 seconds.
Add 4 fl oz white wine and cook for 30 seconds.
Add 1/2 cup all-purpose flour and toss to combine.
Add the shrimp stock.
Add 3 fl oz heavy cream. Bring the pot to a boil (about 25 minutes), then turn it down to low heat for a minute.
Turn off the heat. Use a hand blender to purée the bisque to velvety smooth.
Portion out. Garnish the bisque with 2 tbsp parsley. Enjoy it hot.
