Shrimp Bisque

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Fish & Chips

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
45 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 45 min
Total:: 55 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 1/2 pounds shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
2 1eeks, 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

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Shrimp Bisque with Shrimp Boulettes

Photo: Shrimp Bisque

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-7 of 7

View all 7 Shrimp Collections

Comments & Reviews

recipe Shrimp Bisque
Linda Rocky Point, NY 10-27-2009
Flag

My mouth watered while cooking this recipe
Rated: 4 stars out of 5

This bisque was delicious. I had a few problems though. I added too much water. I guess I went over the "covering the... vegetalbles" limit. I was thinking that I would just get more soup (I was having a crowd) but instead it didn't thicken enough and diluted it to the point where the taste was compromised. I added more tomato paste and some salt and it was fine. But I'm sure it would have been amazing if I hadn't made that one mistake. I will definitely make this again! The crowd I had seemed to like it.........Read more
recipe Shrimp Bisque
Ben cleveland, MS 10-22-2009
Flag

Superb Meal Starter
Rated: 5 stars out of 5

Living on the gulf coast, I am so lucky to have fresh seafood to use. I made the stock with shrimp and crab shells. I also... added crab meat, black mussels, some sour cream and parmesan cheese. My friends raved about this stuff, they want it every time we eat.Read more
recipe Shrimp Bisque
richard san antonio, TX 08-31-2009
Flag

Fun, Very Easy and Delicious
Rated: 5 stars out of 5

If you want to look like a gourmet chef without the hassle, then this is the recipe for you. Tyler has done it again. Rick
recipe Shrimp Bisque
Martha Dallas, TX 08-15-2009
Flag

Easy and delicious!
Rated: 5 stars out of 5

The orange zest brings a whole new dimension to classic bisque. I am from New Orleans originally and was brought up with... shrimp bisque made in various ways. This is my new found favorite! It was so easy to make and although I added sherry (plus the brandy) and a clove of garlic, I worked with your recipe. I think this would be a great course for a holiday meal. Butter and cream are integral parts to a bisque and I did not find this greasy at all. I am sure the French don't either. Thanks for another great recipe.Read more
recipe Shrimp Bisque
Carolyn Coquitlam , BC 08-10-2009
Flag

Delicious!!!
Rated: 5 stars out of 5

Well first off, I'm from Vancouver, BC (Canada) and we have had a really hot/dry summer until this past weekend. So I decided... it would be nice to switch up dinner, and have soup and salad...I read all of the reviews, and opted to follow the below: with the exception I switched up the Brandy with Sherry. I deglazed the pan with 3/4 c of sherry, and then added the last 1/4 c of sherry when the vege's etc were strained, and the soup was re-heating prior to adding the shrimp.. A good 10 mins prior..Absolutely delicious! The family absolutely raved at how well the soup turned out, and this was the first time I have ever tried making a bisque! Thank you for all of your submissions, including the 3 c of water, and working the vege's and shrimp skins against the strainer, The soup was awesome and to Tyler - thank you !! Your French Onion soup also is just as good (that from the this past winter!!!) I made this using 2 cups heavy cream and 2 cups fat-free half and half. I increased the flour to 4 Tblsps. and also added an extra Tblsp. of tomato paste for extra color and depth. One full cup of brandy works best. And 3/4 lb. of shrimp is plenty. This has to be one of Tyler's very best. I'm going to try this with lobster...Read more
recipe Shrimp Bisque
Michael Atlanta, GA 07-08-2009
Flag

THE BEST THEY EVER TASTED
Rated: 5 stars out of 5

I made this recipe following Bobby's directions exactly, because I recorded the show and could review everything he did and... mimic his actions. I served the shrimp bisque to my family ( mom, dad, wife, 3 daughters, one of whom is a graduate of CIA) and they all concured - this was the best they ever tasted and they know what they are talking about!!!Read more