A Sutherland Belle
“Nobody can be exactly like me. Sometimes even I have trouble doing it.”

Shrimp Bisque

Shrimp Bisque

Southern winters might not get too cold, but our summers get real hot, real quick — so we savor the springtime weather while we can. Between the derbies, outdoor dining, and music festivals, some of our all-time favorite events happen during the spring, and that’s not to mention the lazy time spent lounging on a breezy porch or riding around the neighborhood on our cruiser bikes. Southerners view early spring as a precious time. Days are getting longer and the nights are warming up - which is a perfect combination to dine al fresco with friends or a significant other.  It’s more than simply eating outside or just two Italian words that mean “in the cool air”— it’s a whole experience when done properly.  It’s a perfect table setting for fresh fruits and vegetables, a soundtrack provided by nature, and casual entertaining at its finest.

In South Carolina, we like to think that by March we’ll be having our first lunches outside and by late April we’ll be able to have barbeques in the backyard. Dining at its best is found in pure outdoor settings that simply cannot be replicated within the confines of a walled and roofed structure. Even the most opulent interiors fail to achieve the splendor of a red sunset, and no amount of indoor originality can compare to the first sighting of seasonal fireflies. People relax more when dining outside. There’s a freedom that even the most spacious dining rooms can’t achieve, and alfresco dining has never been a more inviting sight or more crucial to our physical and mental health than during the pandemic. It’s literally a breath of fresh air.

Dining outdoors changes the whole atmosphere of the meal giving friends and family a feeling of security and inclusion. It’s when ordinary meals become a celebration. Perhaps you would prefer for spring to hurry up and move along so summer can finally have its day again, but I insist you slow down and enjoy the view. In the South, dinner is not what you do in the evening before something else. Dinner is the evening. Dining outside offers the chance to unplug from technology and recharge ourselves. And while there is no scientific evidence to back it up, food just tastes better when enjoyed outdoors. The average American spends 90 percent of his life indoors, so take advantage of these warm months, because in no time we’ll be scraping ice off of our cars again. Spring Fever is contagious but it doesn’t require a vaccine. Take the opportunity to remove your mask and enjoy the fresh air. Please don’t fight me on this, otherwise, I may suggest we settle this thing outside.

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

  1. 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.
  2. Add the salt, black pepper, cayenne pepper, fresh thyme, and shrimp; cook over medium to low heat for 3 minutes, stirring occasionally.
  3. Add the flour and blend well. Add tomato paste and cook for an additional one minute.
  4. 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.
  5. 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. 

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