Shrimp Bisque
INGREDIENTS
For the Shrimp Stock
- 4 1/2 cups seafood or fish stock
- 2 bay leaves
- 1 bunch fresh thyme
For the Soup
- 8 tablespoon butter, divided
- 1 cup yellow onion
- 1/2 cup chopped celery
- 3 cloves garlic, sliced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4-1/2 teaspoon cayenne pepper (optional but recommended)
- 1 tablespoon fresh thyme
- 1/3 cup tomato paste
- 1/2 cup all-purpose flour
- 1/3 cup dry sherry
- 1 1/2 tablespoons Worcestershire sauce
- 2 cups heavy whipping cream
Seasoned Shrimp
- 2 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon celery seed
INSTRUCTIONS
For the Shrimp Stock
Place the shrimp shells, seafood stock, bay leaves, and fresh thyme in a saucepan and simmer for 20 minutes. Strain and reserve the stock. Should a little over yield 4 cups.
For the Soup
- Heat 3 tablespoons butter in a large pot or Dutch oven. Add the onion, celery, and garlic and cook them for 5 minutes over medium-low heat, or until the vegetables are tender.
- Add the salt, black pepper, cayenne pepper, fresh thyme, and shrimp; cook over medium to low heat for 3 minutes, stirring occasionally.
- Add the flour and blend well. Add tomato paste and cook for an additional one minute.
- Add the sherry, Worcestershire sauce, and seafood stock, and cook for 5 minutes or until slightly thickened. Transfer the soup to a blender or food processor fitted with a steel blade and process until smooth or coarsely pureed, respectively, depending on your preference. Add soup back to the pot.
- In the same pot, melt the butter. Add the heavy whipping cream and cook on low heat, stirring with a whisk, until thickened about 3 minutes. Do not boil. Season, to taste, and serve hot. Garnish with seasoned shrimp (recipe below), fresh celery leaves, and red pepper flakes or hot sauce.
Shrimp Garnish
Coat the remaining 1/4 pound of shrimp with 2 tablespoons olive oil, 1/4 teaspoon smoked paprika, and 1/4 celery seed. Place a saucepan over medium heat, add the seasoned shrimp, and lightly sauté for about 2 minutes or until the shrimp is cooked through. Top individual bisques with the sautéed shrimp and serve.