Shrimp Bisque
Printable version of this Shrimp Bisque recipe (word doc)
Yield: 8 Servings
1 Tablespoon butter
¼ cup onion, finely diced
¼ cup celery, finely diced
¼ cup carrot, finely diced
1 15-ounce can tomatoes, cut up in pieces (use the juice for another dish)
2 Tablespoons canola oil
1 pound shrimp in the shell, peeled and shells reserved
5 cups seafood/fish stock
1 cup dry white wine
4 Tablespoons short grain rice, raw
2 ½ Tablespoons butter, softened
½ cup heavy cream
Salt and pepper
Fresh tarragon, chopped (opt)
1. In a skillet, sauté the onion, celery, and carrot in the butter for 5 minutes, until the vegetable are soft, not brown. Add the tomato pieces and sauté for another 5 minutes. Scrape out into a bowl and reserve.
2. In the same pan, heat the olive oil then add the shrimp shells. Cook until the shells are red and crisp--about 4-5 minutes. Scrape out of the pan and let cool.
3. While the shrimp shells are cooling, heat the stock and wine in a large saucepan, add the reserved vegetables and the rice, bring to a boil, then reduce heat and, partially covered, simmer for 20 minutes.
4. When the soup has finished cooking, puree in a blender, solids first (including the shells), then strain back into the pot.
5. Enrich the soup by whisking in the softened butter and the cream, then season to taste with salt and pepper. Let sit, for flavors to blend, until ready to serve.
6. When ready to serve, sauté thin bread slices in butter until crisp and brown, then drain. Slice the remaining shrimp lengthwise and briefly sauté them over high heat with the Cognac or wine. Mince the tarragon or other herb finely. Ladle the soup into bowls, top with the shrimp and optional tarragon or other fresh herb of choice.
