Photo: Shrimp Bisque Recipe
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.
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By xxxsexynegraxxx
Elizabeth, NJ
on January 21, 2012
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This recipe was good, I didn't have any brandy so I used dry sherry. When it came time to straining, I picked out the shells & blended the veggies with some
liquid from the pot. I then returned it all to the pot, then added shrimp. I think next time i will add potatoes!
By IslandMeg
Modesto, CA
on January 01, 2012
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I love Tylers recipes but this one... I'm not sure what went wrong with it but it was so bland and inspid. I think the base was good but it needed MORE. I think it needed some shrimp meat in there to boost it a bit. I also had to thicken and thicken it with cornflour. I do like a thick bisque though. I used sherry and I hate the match thing - so I added more and cooked it out a bit. Then ending up adding more at the end to give it some oomph. I also added more butter and some shrimp meat... It needed more spice or something. I loved the richness of the base and I thought the prep was pretty easy but it just didn't work.
By tq555
on December 17, 2011
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Made this for Xmas eve 2010. doubled all ingredients for larger party. had issue with igniting the brandy, which made for a slightly stronger taste of brandy than desired. I'd up the level of difficulty to medium and say total prep/cook time is longer. taste is excellent, everyone loved it!
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