Shrimp Bisque

19 ingredients
1 steps

Ingredients

  • Uncooked shrimp shells (and heads if you have them) from about 3-4 lbs of shrimp
  • 3 tbs olive oil (Extra Virgin)
  • 3 tbs butter
  • 1 clove garlic crushed
  • 3 fresh bay leaves or 4 dried bay leaves
  • 6 cups water (or 3 Cups Water and 3 Cups Chicken Broth/Fish Stock)
  • 3 celery stalks -- scraps and leaves are fine too
  • Green tops from one bunch of green onions (scallions)
  • 1 or 2 medium shallots roughly chopped
  • 2 tbs paprika
  • 20-30 threads of Saffron (optional)
  • 1/8-1/2 tsp Cayenne Pepper (to taste)
  • 6 ounces uncooked rice
  • 1 small of can tomato paste
  • 2 ounces sherry, brandy or cognac
  • 1/2 cup cream, half-and-half or milk (optional)
  • Salt
  • White pepper
  • Chives -- Fresh or Freeze-Dried as garnish

Directions

  1. 1
    {"0":"In a Dutch oven sized sauce pan heat butter and olive oil and add shrimp shells over high heat stirring constantly until they turn bright red (about 5 minutes). Rough cut all vegetables. Add 6 cups liquid, celery, shallot, garlic, bay leaves, green onion and bring to boil. Reduce heat and simmer for 20 minutes uncovered. Remove from heat and strain soup through fine wire mesh strainer. Discard shells and greens and return broth to clean sauce pan. Add rice, paprika, cayenne, saffron and simmer covered for 20 minutes. Add tomato paste and cream and then use a blender, food processor or immersion hand (aka stick) blender to puree the mixture. Add salt and white pepper to taste. Add spirits (if desired) and heat but do not boil the soup. When soup is plated, sprinkle some chives on the top.","2":"Note: The rice does a good job thickening the soup but you might want to add some cornstarch dissolved in water if you like it thicker. This should be done just prior to adding the cream and sherry so you can boil it for a few minutes.","4":"This recipe work just about the same with crab or lobster shells."}

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