SHRIMP BISQUE

A-Z Soups

Shrimp bisque (say: Bisk) is a classic, full of flavour, rich and creamy- thick soup.  Originally, the shrimp and shells were cooked together and then sieved out but nowadays the stock is made from the shells after the shrimp are peeled.  Roasting the shells prior to poaching them heightens the flavour, but isn’t strictly necessary.

There is a little flambé to be done here but nothing is complicated. Make this soup and your guests will absolutely rave about it. Hopefully their enthusiasm doesn’t lead to pandemonium.

Recipe from: http://www.foodnetwork.com/recipes/tyler-florence/shrimp-bisque-recipe/index.html

Shrimp Bisque                   Serves 6

Ingredients:

1 ½ pounds shrimp, shelled and deveined, with the shells (and heads, if included) reserved

3 tablespoons highest quality olive oil

8 tablespoons (1 stick or 4 ounces) unsalted butter

2 leeks, trimmed, halved lengthwise, rinsed well

3 stalks celery, cut into big chunks

2 carrots, cut into big chunks

3 sprigs fresh thyme or ½ teaspoon dried

1 bay leaf

2 strips of orange zest

2 tablespoons tomato paste

¼ cup (2 fluid ounces) cognac or brandy

Long kitchen match to ignite the liquor

3 tablespoons all-purpose flour

Water

4 cups heavy cream

Salt and pepper

Finely grated orange zest

Finely chopped chives

Method:

• Heat the olive oil in a large pot over medium flame, add the butter and melt it

• Put in the shrimp shells, leeks, celery, carrots, thyme, bay leaf, orange zest and tomato paste.

• Cook, stirring occasionally, until the shells are red and the vegetables are tender, about 10 minutes.

• Shut off the heat and pour in the brandy.

• Carefully ignite the brandy with the long kitchen match and let it burn until the flame subsides.

• Turn on the heat, sprinkle in the flour and cook, stirring for about 2 minutes.

• Add the water to cover the contents and deglaze the pot by scraping up the browned bits with a wooden spoon or spatula.

• Pour in the cream and bring to boiling but lower heat and gently simmer until the soup is reduced and thickened, about 40 minutes, keep an eye on it.

• Strain the contents of the pot into a clean pot and season with salt and pepper.

• Chop the shelled shrimp and put into the pot and simmer for a couple of minutes, just enough to cook the shrimp. Don’t cook more than 3 minutes or the shrimp will toughen and become rubbery.

Taste the bisque for seasoning, pour into bowls and garnish with orange zest and chives.

If you like shrimp, this marvelous shrimp bisque is made for you.

Enjoy.