Simpler Shrimp Bisque

Thumb_sfs_shrimpbisque-10

(from Bethany’s recipe box)

Serves 6 to 8

Be sure to buy shell-on shrimp for this recipe.

Source: Cook's Country, February/March 2012

Categories: Soups and Stews

Ingredients

  • 4 tablespoons unsalted butter
  • 2 pounds medium-large (31 to 40 per pound) shrimp, peeled and shells reserved, shrimp deveined and chopped
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1/2 cup all-purpose flour
  • 6 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 2 cups dry white wine
  • 6 cups water
  • 2 sprigs fresh thyme
  • 2 cups heavy cream
  • 1 tablespoon dry sherry
  • Salt and pepper

Directions

  1. Melt butter in Dutch oven over medium heat. Cook shrimp shells until spotty brown, about 5 minutes. Add onions, carrots, and celery and cook until browned, 6 to 8 minutes. Stir in flour and cook, stirring constantly, until golden, about 2 minutes. Add tomato paste and garlic and cook until fragrant and paste begins to darken, about 2 minutes. Stir in wine and simmer, scraping up any browned bits, until thickened, 2 to 3 minutes. Add water and thyme and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes.

  2. Strain contents of pot through fine-mesh strainer into large saucepan, pressing on solids to extract as much liquid as possible; discard solids. Stir in cream and sherry and bring to simmer. Off heat, add chopped shrimp, cover pot, and let sit until shrimp are cooked through, about 5 minutes. Season with salt and pepper to taste, and serve.

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