Shrimp Bisque

Name: Shrimp Bisque
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 8 tbsp. unsalted butter; 2 plum tomatoes, chopped; 1 large yellow onion, chopped; 1 medium carrot, chopped; 1 rib celery, chopped; 6 cups uncooked shrimp shells; 1⁄2 cups uncooked rice, preferably basmati; 2 tbsp. tomato paste; 1⁄2 cups plus 2 tbsp. brandy; 6 sprigs fresh flat-leaf parsley; 6 sprigs fresh thyme; 1 dried bay leaf; Kosher salt, to taste; 1⁄2 cups heavy cream; 4 tsp. fresh lemon juice; Cayenne pepper, to taste; Freshly ground black pepper, to taste; Crème fraîche, for garnish; Chopped chives, for garnish

Serves
serves 6-8

Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup.

Ingredients

8 tbsp. unsalted butter
2 plum tomatoes, chopped
1 large yellow onion, chopped
1 medium carrot, chopped
1 rib celery, chopped
6 cups uncooked shrimp shells
1⁄2 cups uncooked rice, preferably basmati
2 tbsp. tomato paste
1⁄2 cups plus 2 tbsp. brandy
6 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
1 dried bay leaf
Kosher salt, to taste
1⁄2 cups heavy cream
4 tsp. fresh lemon juice
Cayenne pepper, to taste
Freshly ground black pepper, to taste
Crème fraîche, for garnish
Chopped chives, for garnish

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Instructions

Step 1

Melt 4 tbsp. of the butter in an 8-qt. pot over medium heat. Add the tomatoes, onions, carrots, and celery; cover and cook, stirring, until soft, about 7 minutes. Increase heat to high and add the shrimp shells and rice; cook until shells are deep red, 2–3 minutes. Stir in tomato paste; cook until browned, about 2 minutes. Remove from heat and pour in 1⁄2 cup brandy; return pan to high heat and cook until liquid has almost evaporated, 1–2 minutes.

Step 2

Tie parsley, thyme, and bay leaf together with kitchen twine; add to saucepan. Add salt and 9 cups water; boil. Lower heat to medium-low, cover, and simmer for 30 minutes. Remove from heat and let soup cool.

Step 3

Discard herb bundle. Purée soup mixture in batches in a blender. Set a sieve over a 6-qt. saucepan; strain, -discarding solids. Heat bisque over medium heat. Whisk in remaining butter, brandy, cream, lemon juice, and cayenne until smooth. Season with salt and pepper. Divide bisque between bowls; garnish with crème fraîche and chives.

Melt 4 tbsp. of the butter in an 8-qt. pot over medium heat. Add the tomatoes, onions, carrots, and celery; cover and cook, stirring, until soft, about 7 minutes. Increase heat to high and add the shrimp shells and rice; cook until shells are deep red, 2–3 minutes. Stir in tomato paste; cook until browned, about 2 minutes. Remove from heat and pour in 1⁄2 cup brandy; return pan to high heat and cook until liquid has almost evaporated, 1–2 minutes.
Tie parsley, thyme, and bay leaf together with kitchen twine; add to saucepan. Add salt and 9 cups water; boil. Lower heat to medium-low, cover, and simmer for 30 minutes. Remove from heat and let soup cool.
Discard herb bundle. Purée soup mixture in batches in a blender. Set a sieve over a 6-qt. saucepan; strain, -discarding solids. Heat bisque over medium heat. Whisk in remaining butter, brandy, cream, lemon juice, and cayenne until smooth. Season with salt and pepper. Divide bisque between bowls; garnish with crème fraîche and chives.