December 12, 2016

This simple shrimp bisque is the perfect rich and creamy soup for winter.
Now that the cold weather is here to stay, that means soup season is officially here! And what better way to warm up from the chilly air than with a big batch of homemade shrimp bisque. This creamy seafood soup has all the right components: rich, comforting and full of delicious flavors. By using leftover shrimp shells, you can even make your own seafood stock. Starting with a roux for the base, this soup is extra luxurious and perfectly thick. Combine and cook the rest of the ingredients and then strain through a fine colander or chinois to remove the large pieces. Garnish the top with some shrimp cooked with classic Old Bay seasoning and a bit of chopped parsley. Take your soup game up a notch and learn how to make this delicious shrimp bisque with our online Culinary Arts program chef instructor.

Shrimp Bisque

3 fl oz clarified butter
1 lb mirepoix
1 lb shrimp Shells
2 cloves of garlic
1 lb shrimp cut into pieces
2 oz tomato paste
1 tbsp old bay seasoning
4 fl oz brandy
3 fl oz dry or cream sherry
3 quarts of shrimp stock
8 oz butter
8 oz flour
1 quart heavy cream, heated
Cayenne pepper to taste
Salt and pepper to taste

1. In a large sauce pan over medium heat, combine 8 oz of butter and 8 oz of flour. Cook, stirring, until flour taste disappears, about 6 minutes.
2. In a large sauce pan over medium heat, caramelize mirepoix and shrimp shells in butter. Add the garlic and tomato paste, add the brandy and flambé. Add the sherry and reduce by half.
3. Add the shrimp stock, simmer for about 25 minutes, add the heavy cream and thicken with roux. Add cayenne season with salt and pepper to taste. Strain through a fine chinois.
4. In a sauté pan cooked the shrimp and season with old bay seasoning. Serve bisque and garnish with cooked shrimp.

Garnish the soup with some extra shrimp and fresh tarragon.