Shrimp Bisque

Name: Shrimp Bisque
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, divided; 1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved; 2 bay leaves, divided; 2 carrots, peeled, chopped; 2 celery stalks, chopped; 1 medium onion, chopped; 1/2 cup brandy; 1/4 cup long-grain white rice; 2 tablespoons tomato paste; 3 sprigs fresh flat-leaf parsley; 3 sprigs fresh thyme; 1/4 teaspoon (or more) cayenne pepper; Kosher salt and freshly ground black pepper; 1/2 cup heavy whipping cream; 3 tablespoons fresh lemon juice; 1/4 cup finely chopped fresh chives

16 ingredients

5 steps

Ingredients

4 tablespoons (1/2 stick) unsalted butter, divided
1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved
2 bay leaves, divided
2 carrots, peeled, chopped
2 celery stalks, chopped
1 medium onion, chopped
1/2 cup brandy
1/4 cup long-grain white rice
2 tablespoons tomato paste
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1/4 teaspoon (or more) cayenne pepper
Kosher salt and freshly ground black pepper
1/2 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh chives

Directions

1

Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. DO AHEAD:
2

Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
3

Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf.
4

Working in batches, puree bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.
5

Mince reserved shrimp and mix with chives in a small bowl. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. Ladle bisque around garnish and serve.