Shrimp Bisque

Show: Barefoot ContessaEpisode: Breakfast, Lunch and Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (85)

RECIPE
COMMENTS & REVIEWS(85)

Cook Time:
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Level:
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Yield:
4 to 6 servings

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Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

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Comments & Reviews

recipe Shrimp Bisque
Terry Henderson, NV 11-08-2009
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This is heavenly!
Rated: 5 stars out of 5

I got rave reviews from my family after making this bisque. The flavors were wonderful and the texture lovely. It heats up... well also. I've made this twice and will be making again and again. I love Ina's show, she is always so relaxed and at home. She makes me feel that I can do her recipes just like she does! I am addicted to the Food Network and watch as often as I can. My husband even watches with me. Read more
recipe Shrimp Bisque
sarah denver, CO 10-28-2009
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family friendly or party perfect
Rated: 5 stars out of 5

this is swell the way it is. do it for the family with some crusty bread or for a party with a puff pastry crust. i... always make shrimp stock and freeze it for later use. if iam am pinched for volume, i add clam juice to that....works just fine. sometimes, i puree half of the shrimp and rough chop and add the other half for more texture. for the sour pusses who say it isn't a "classic" bisque. get a life. mona lisa wasn't a classic beauty. ina is great and makes the impossible do-able and makes my humble clulinary accomplishments look stellar.Read more
recipe Shrimp Bisque
Joan Tampa, FL 10-19-2009
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AWESOME
Rated: 5 stars out of 5

I made Shrimp Bisque as an appetizer for dinner last night following the recipe and this was delicious! My husband who does... not eat anything from the sea except shrimp ocassionally thought it was awesome!Read more
recipe Shrimp Bisque
Rosemarie Mullica Hill, NJ 08-17-2009
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Awesome!!
Rated: 5 stars out of 5

Watched Ina make this and just had to try it. My boyfriend never had shrimp before and he loved this soup!! It was pretty... easy to make too. I will def. be using this recipe as part of our 7 fishes Christmas Eve dinner!!Read more
recipe Shrimp Bisque
Christy portsmouth, RI 08-09-2009
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Delicious Flavor!
Rated: 4 stars out of 5

This bisque was delicious! I served it at a dinner party and everyone loved the flavor. Making the stock out of the shells... was a real flavor booster! My reason for giving it 4 stars and not 5 was that I did not like the texture of the pureed shrimp in the bisque. It was not as smooth as other bisques I have tried. I am going to make this again and puree less shrimp or none at all. Hopefully that will do the trick!Read more
recipe Shrimp Bisque
tim ft lauderdale, FL 07-06-2009
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excellent
Rated: 5 stars out of 5

Reaklly simple with great taste will make again !