Shrimp Bisque

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds shrimp, shelled and deveined, shells reserved
  • Extra-virgin olive oil
  • 1 stick (8 tablespoons) unsalted butter
  • 2 1 eeks, trimmed, halved lengthwise, and rinsed well
  • 3 stalks celery, cut into big chunks
  • 2 carrots, cut into big chunks
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 strips orange zest
  • 2 tablespoons tomato paste
  • 1/4 cup brandy
  • 3 tablespoons all-purpose flour
  • 4 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • Finely grated orange zest, for garnish
  • Finely chopped fresh chives, for garnish
Directions
Watch how to make this recipe.
  • Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

  • Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.

  • Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.


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