Shrimp Bisque

Name: Shrimp Bisque
Ingredients: 1 pound shrimp, peeled, deveined, and roughly chopped with shells reserved; 1 tablespoon oil; 1 tablespoon butter; 1 cup onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, chopped; 2 tablespoons flour (or rice flour for gluten free); 2 cups shrimp stock or chicken broth or dashi; 2 cups water; 1 (15 ounce) can tomatoes with juice, chopped; 1/4 cup dry sherry; 2 tablespoons brandy; 1 sprig thyme; 1 bay leaf; 1/4 cup arborio rice; 2 tablespoons tomato paste; 1 tablespoon paprika; 1 tablespoon butter; 2 tablespoons dry white wine; 1/4 cup dry sherry; 2 tablespoons brandy; 2/3 cup heavy cream; salt and pepper to taste; 1/2 lemon, juice

25 ingredients

11 steps

Ingredients

1 pound shrimp, peeled, deveined, and roughly chopped with shells reserved
1 tablespoon oil
1 tablespoon butter
1 cup onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
2 tablespoons flour (or rice flour for gluten free)
2 cups shrimp stock or chicken broth or dashi
2 cups water
1 (15 ounce) can tomatoes with juice, chopped
1/4 cup dry sherry
2 tablespoons brandy
1 sprig thyme
1 bay leaf
1/4 cup arborio rice
2 tablespoons tomato paste
1 tablespoon paprika
1 tablespoon butter
2 tablespoons dry white wine
1/4 cup dry sherry
2 tablespoons brandy
2/3 cup heavy cream
salt and pepper to taste
1/2 lemon, juice

Directions

1

1.Heat the oil and melt the butter in a large sauce pan over medium heat, add the onion, carrots and celery and saute until tender, about 10-15 minutes.
2

2.Add the garlic and shrimp shells and cook for 2 minutes.
3

3.Mix in the flour and cook for 2-3 minutes.
4

4.Add the stock, water, tomatoes, sherry, brandy, thyme and bay leaf, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
5

5.Strain the liquid into another sauce pan and discard the solids.
6

6.Add the rice, tomato paste and paprika, bring to a boil, reduce the heat and simmer, covered, until the rice is cooked, about 20-30 minutes.
7

7.Melt the butter in a pan over medium heat, add the shrimp and saute until just cooked, about 2-3 minutes per side.
8

8.Add the wine and deglaze the pan.
9

9.Add half of the shrimp and the juices to the soup and puree until smooth with an immersion blender or in a food processor or blender.
10

10.Add the remaining shrimp, sherry, brandy and cream and heat to serve.
11

11.Season with salt, pepper and lemon juice.