Creole Shrimp Bisque

16 ingredients
3 steps

Ingredients

  • 1 1/2 pounds (31 to 35 per lb.) shrimp, shelled (shells reserved), deveined, and cut into 1/2-in. pieces
  • About 3 cups reduced-sodium chicken broth
  • 1 cup dry white wine
  • 1 medium onion, peeled and quartered
  • 4 garlic cloves, halved lengthwise
  • 3 celery stalks, cut into chunks
  • 1 medium carrot, cut into chunks
  • 3 oregano sprigs
  • 2 thyme sprigs, plus fresh thyme leaves for garnish
  • 1/2 teaspoon black peppercorns
  • 3/4 cup butter
  • 1/2 cup flour
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne
  • 2 cups half-and-half
  • 1 1/2 teaspoons kosher salt

Directions

  1. 1
    In a large saucepan, combine shrimp shells, 3 cups broth, the wine, onion, garlic, celery, carrot, oregano and thyme sprigs, and peppercorns. Bring to a boil, then simmer, covered, 30 minutes. Strain into a large glass measuring cup; if you have less than 3 1/2 cups, add more broth.
  2. 2
    Melt butter in same pan over medium heat. Stir in flour, paprika, and cayenne and cook, stirring often, until mixture just starts to darken and smell nutty, about 3 minutes. Whisk in broth mixture and half-and-half, increase heat, and continue whisking until mixture boils and thickens, about 8 minutes. If bisque is too thick, add a little more broth. Stir in salt and shrimp, remove from heat, and let sit until shrimp pieces are pink on the outside and opaque but still moist-looking inside (cut to test), about 3 minutes.
  3. 3
    Ladle bisque into shooter glasses or small cups and sprinkle thyme leaves on top.

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