I made this shrimp bisque for my in-laws Sunday night, and they really liked it. So, I thought I would share it with you. The first thing you have to do is make some seafood stock. This recipe will make about 8 large soup bowl servings, so if you don’t need that many you can cut the recipe in half. If you’re going to the trouble to make the seafood stock, I would make it with the measurement I give you. Then I would freeze the half you don’t need now. Then next time you want some bisque, all you’ll do is melt the stock and add shrimp!
I finely chopped 5 medium-small onions.
Put 2 cups of your chopped onions to the side, you’ll need them later.
Add 2 tablespoons of olive oil to a large stock pot.
Add all the onions, minus the 2 cups you set aside for later.
Add 2 carrots.
And 2 stalks of celery.
Let the veggies cook on low heat while you get the shrimp ready.
If you want to cut the recipe in half, here’s where you start. I have 2 pounds of raw, in the shell shrimp. Only buy 1 pound for the four bowl recipe, and cut everything else in half from here on.
Peel the shrimp.
Place the peeled shrimp in the fridge until you need them.
Add the shrimp peels to the stock pot. Don’t worry if you’ve cut the recipe in half, you’ll still get plenty of that seafood flavor.
Smash 3 garlic cloves and toss them in, skin and all. You’re going to strain this later.
Add 1 tablespoon of Kosher salt.
Next add 1/2 tablespoon of pepper.
Pour in 32 ounces of chicken stock.
Then add 6 cups of water.
Use about 3/4 of this 6 ounce can of tomato paste. If you’re cutting the recipe in half, just use 1/2 of the can. I know this nail polish is awful, I don’t know why I even bother painting my nails anything but light pink. I just need to know I’m one of those people who’s never going to look good in dark polish or dark lipstick. I’m more of a tinted chap-stick kinda girl.
Lastly, toss in 1/2 teaspoon of thyme.
Cover and let this simmer for 1 to 1 – 1/2 hours.
Strain the contents of the stock pot.
What you’re left with is the most delicious seafood stock, put it aside for the time being.
Put the empty stock pot back on the stove and add 2 tablespoons of olive oil.
Toss in 1 tablespoon of butter for good measure. If you’re feeling sinful add 2.
Add those 2 cups of onions you set aside earlier.
Then put in 1 tablespoon of finely chopped garlic.
Next add the peeled shrimp, and cook over medium-low heat for about 5 minutes. Stir often.
Then put the shrimp, onion and garlic in the food processor and pulse it a few time until the shrimp is cut into pieces.
I like to keep the shrimp pieces large enough so you can easily see it’s shrimp you’re eating.
Add 8 cups of seafood stock. If your stock reduced while cooking to less than 8 cups, that’s just fine. Add water to the stock to equal 8 cups. That can happen, especially if you forget it’s on the stove while you’re taking off ugly dark nail polish.
Time to add 4 cups of half & half.
Give it a taste. I thought it needed 1 teaspoon salt.
I also added 1/2 teaspoon pepper.
How much cayenne pepper to add is really a matter of taste. It needs some, I would give 4 good shakes for this size pot. Then you can let your guests add more as they like. Billy and I like it a little more on the hot side, but the children don’t like it hot, so 4 shakes is plenty.
Make a roux by melting 1/2 cup of butter and adding 1/2 cup of flour. Cook over medium heat until its light tan and the raw flour taste has cooked out. If you like a really thick bisque, use 3/4 of a cup of butter and 3/4 of a cup of flour for your roux.
Add the roux to the bisque and stir. If you’re wondering why this roux is a little orange, I emptied the roux in the stockpot then put a few spoonfuls of bisque in the saucepan. I let it cook for a few seconds before emptying the contents into the stockpot. That way I got every last bit of roux out.
see you tomorrow!
the wanna be country girl – Caroline