Issue Date: November, 2009
Serves: Serves 12 to 18
Pairings:
Courtesy of:

Frank Brigtsen, Brigtsen’s Restaurant

Ingredients:

• 1 ¼ cups vegetable oil
• 1 ½ cups all-purpose white flour
• 2 tablespoons unsalted butter
• 4 cups diced yellow onions
• 3 cups diced celery
• 2 cups diced green bell peppers
• 2 bay leaves
• 2 tablespoons minced fresh garlic
• 7 teaspoons salt
• ¼ teaspoon ground white pepper
• ½ teaspoon ground black pepper
• ½ teaspoon ground cayenne pepper
• ½ teaspoon dried whole-leaf thyme
• 2 teaspoons dried whole-leaf sweet basil
• 4 cups peeled shrimp, heads and shells reserved
• 12 cups shrimp stock (instructions below)

Instructions:

Make shrimp stock: In a large pot, add shrimp heads/shells and 13 cups cold water. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Strain and set aside.

Make a dark brown roux: Heat the vegetable oil in a cast-iron skillet over medium-high heat until it reaches frying temperature (375°). Gradually add the flour, whisking constantly. Cook, whisking constantly, until the roux begins to thicken and brown. Reduce heat to low and cook, stirring constantly, until the roux is dark brown (chocolate-colored). Remove from heat and set aside.

In a separate pot, heat the butter over high heat. Add the onions, celery, bell peppers, and bay leaves. Cook, stirring occasionally, until the onions turn soft and clear.

Add the garlic, salt, white pepper, black pepper, cayenne, thyme, and basil. Cook, stirring constantly, for 1-2 minutes. Add the peeled shrimp and cook, stirring occasionally, for 2-3 minutes.

Add 12 cups of shrimp stock to the vegetable mixture and bring to a boil. Pour off any excess oil that may have risen to the top of the roux and discard. Slowly and carefully add the roux to the boiling stock/vegetable mixture, whisking constantly. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Skim off any excess oil that rises to the top of the pot and discard. Remove the 2 bay leaves and discard. Purée the bisque. To serve, ladle 1½ cups of bisque into each large soup bowl. Serve immediately.