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Shrimp Bisque Recipe

Monday, November 30, 2009

                                     Shrimp Bisque Recipe

Shrimp Bisque Ingredients

3 tablespoons unsalted butter

1 pound small shrimp (more than 55 per pound), peeled and deveined, shells reserved

6 cups fish stock or 4 cups vegetable stock plus

2 cups clam juice

2 large shallots, minced 2 tablespoons all-purpose flour

2 teaspoons sweet paprika

1⁄2 teaspoon grated nutmeg

1 cup heavy cream

2 tablespoons dry vermouth

1⁄4 cup minced chives

Shrimp Bisque Cooking Process 

1.Melt 1 tablespoon of the butter in a large saucepan or pot over medium heat. Add the reserved shells and cook, stirring constantly, until they turn pink, about 2 minutes.

2.Add the stock, raise the heat to high, and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes.

3.Meanwhile, melt the remaining 2 tablespoons butter in another large saucepan over medium-low heat. Add the shallots and cook, stirring constantly, until softened, about 2 minutes.

4.Add the flour to the shallots and whisk until it is completely incorporated into the melted butter. Cook, stirring constantly, for 1 minute. Do not allow the mixture to brown.

5.Strain the shrimp stock into the pan with the shallots and whisk until the soup thickens, about 2 minutes. Add the shrimp and cook until they are pink and firm, about 2 minutes. Remove the pan from the heat.

6.Purée the soup, in batches if necessary, in a food processor or blender until completely smooth. Rinse out the pan, return the soup to it, and whisk in the paprika, nutmeg, and cream. Bring the soup back to a simmer and cook for 5 minutes, stirring often.

7.Remove the pan from the heat. Stir in the vermouth and chives; serve immediately.Shrimp Bisque Recipe


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