Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, shrimp bisque. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. Remove parsley, thyme, and Working in batches, purée bisque in a blender until smooth. Pour through a fine-mesh strainer set.
Shrimp Bisque is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Shrimp Bisque is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have shrimp bisque using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Shrimp Bisque:
- Make ready 1 cup butter, divided
- Make ready 1 1/3 cups A/P flour
- Take 3 qts Seafood Stock
- Prepare 2 lbs Shrimp (medium size), peeled & deveined. Reserve the shells
- Prepare 2 large onions, chopped
- Prepare 6-8 Garlic Cloves, smashed
- Make ready 3 Tbsp Smoked Paprika
- Make ready 1/4 cup Tomato Paste
- Take 3 Fluid ozs Brandy
- Take 1 quart Heavy Cream
- Get 1 tsp Tobasco sauce
- Get 1 tsp Worcestershire sauce
- Get 1 tsp Seafood Seasoning
- Make ready Croutons
Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. Divide bisque between bowls; garnish with crème fraîche and chives. See more ideas about Shrimp bisque, Soup recipes, Bisque recipe. Story time! (heeeey now, there's an ACCORDION in it.) Shrimp Bisque. with fresh parsley and corn-pepper relish.
Instructions to make Shrimp Bisque:
- To make the rue, use a large sauce pan over medium heat, melt 3/4 cup of the butter and add the flour. Cooking and stirring about 7-10 minutes. This removes the flour taste and the brown color will add flavor. Season with salt and pepper.
- Stir in the seafood stock and simmer for about 15 minutes. Turn off heat and set aside.
- Chop onions, set aside. Peel and devein shrimp, setting shrimp aside and keep shells to sauté.
- In large skillet with sides over medium heat, add 1/4 cup butter, chopped onions and shrimp shells. Cook until onions are opaque and shells are pink.
- Add garlic, tomato paste and Paprika and cook until browned.
- Stir in brandy and light on fire to burn off alcohol. Simmer until thickened.
- Now add the stock you made earlier. Stir to combine. Lower heat and simmer for 30 to 45 minutes.
- Next strain through a fine mesh strainer to remove the shells and onions, leaving velvety smooth stock. Return to the large pan to simmer.
- Heat cream and add to stock in pan. Stir together.
- Dice shrimp and sauté them in the skillet over medium heat until just pink.
- Stir cooked diced shrimp, Tabasco, Worcestershire sauce and seafood seasoning to pan. Stir to combine.
- Place in bowl and top with a few croutons. Enjoy!
The blending gives this bisque its creamy smoothness, with a touch of sherry for sweetness. Season with more salt and cayenne. You'll love how this Shrimp Bisque recipe incorporates making a super quick stock with your shrimp shells so you can get that delicious, bold flavor. Ladle soup into four bowls; garnish each with diced shrimp and a small sprig of thyme. A broth made from shrimp shells, wine and aromatic vegetables makes a richly flavored base for this bisque.
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