This decadent shrimp bisque is a show-stopper.
Shrimp Bisque
2014-07-11 07:14:31
Serves 6
Ingredients
- ½ cup butter
- ¾ cup all-purpose flour
- ½ cup chopped yellow onion
- ¼ cup chopped celery
- ¼ cup chopped green bell pepper
- 2 cloves garlic, minced
- ½ teaspoon Old Bay seasoning
- 2 cups half-and-half
- 8½ cups Shrimp Stock, recipe follows
- ¼ cup brandy
- 5 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 pound peeled and deveined large fresh shrimp
- Garnish: dry sherry, chopped fresh parsley
- French bread
Instructions
- In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes. Stir in onion, celery, bell pepper, garlic, and Old Bay. Cook, stirring constantly, 7 minutes.
- In the container of a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven.
- Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with French bread.
Louisiana Cookin https://www.louisianacookin.com/
Shrimp Stock
2014-07-11 07:15:50
Yields 8
Ingredients
- 10 cups water
- Shells from 5 pounds peeled shrimp
- ¾ cup chopped yellow onion
- ⅓ cup chopped celery
- ⅓ cup chopped green bell pepper
- ⅓ cup dry white wine (optional)
- ¼ cup roughly chopped parsley leaves and stems
- 2 teaspoons whole black peppercorns
- 1 teaspoon Old Bay seasoning
Instructions
- In a stockpot, combine 10 cups water, shells, onion, celery, bell pepper, wine, parsley, peppercorns, and Old Bay. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, 1 hour. Strain through a fine wire-mesh strainer, discarding solids. Refrigerate up to 3 days or freeze for 3 months.
Tip
- Save shrimp shells in your freezer until you have enough for stock.
Louisiana Cookin https://www.louisianacookin.com/
i just tried this today. This recipe was posted on my Facebook page and I am so happy that you placed it there. It was placed here today and guess what I made it today! It was absolutely delicious, yum
I am looking forward to making this one…I will want to retrieve this recipe….Sounds delicious!!
It looks delicious!….mmmm
im so lucky, i live just up the hill from a shrimp proccessing packing facility. i can get fresh shells by the truckload. oh my yumminess. thanks,for sharing.
Our seafood market will give me fresh shrimp shells, if I ask for them. Much faster than accumulating them in my freezer! I am anxious to make this . . . it looks fabulous!
Added scallops. Really good flavor. Slightly thin but thickens as it cools. Maybe a bit less liquid. Added creamed corn and mushrooms to leftovers. Might try potatoes next time also.
Then you’ve made a seafood chowder!
Sherry, did you just walk in and ask for the shells? How clever of you.
The amount of liguid required makes this dish very watery. The flavoring is fine but it’s far too loose for me. I like a thicker bisque. Live and learn I guess.
To make it thicker, use 1/4 cup more flour and use heavy whipping cream instead of 1/2 and 1/2.
Ron
Exactly heavy whipping cream instead of half & half 1/4 cup
can I use chicken or vegetable stock instead of shrimp stock?
I made this today it’s in the summer stage on the stove. I used my hand held immersion blender instead of transferring the onion flor mixture to a blender I also added the 1//2 n 1/2 and stock at the same time it came out perfect very smooth no lumps and very well blended happy with that result also I used seafood stock that I had taste is perfect. I also added 1/2 cup more of 1/2n 1/2 for a richer soup I had extra large shrimp so I cut those in 1/2 to have more shrimp in every spoonful of soup. Absolutely delicious