Shrimp Bisque
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 901
- Total Fat
- 80
- Saturated Fat
- 47
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 28
- Cholesterol
- 441
- Sodium
- 903
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
Ingredients
1 1/2 pounds shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
2 leeks, 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.