Shrimp Bisque

Andre Baranowski

Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup.

Shrimp Bisque
Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup.
Yield: serves 6-8

Ingredients

  • 8 tbsp. unsalted butter
  • 2 plum tomatoes, chopped
  • 1 large yellow onion, chopped
  • 1 medium carrot, chopped
  • 1 rib celery, chopped
  • 6 cups uncooked shrimp shells
  • 1⁄2 cups uncooked rice, preferably basmati
  • 2 tbsp. tomato paste
  • 1⁄2 cups plus 2 tbsp. brandy
  • 6 sprigs fresh flat-leaf parsley
  • 6 sprigs fresh thyme
  • 1 dried bay leaf
  • Kosher salt, to taste
  • 1⁄2 cups heavy cream
  • 4 tsp. fresh lemon juice
  • Cayenne pepper, to taste
  • Freshly ground black pepper, to taste
  • Crème fraîche, for garnish
  • Chopped chives, for garnish

Instructions

  1. Melt 4 tbsp. of the butter in an 8-qt. pot over medium heat. Add the tomatoes, onions, carrots, and celery; cover and cook, stirring, until soft, about 7 minutes. Increase heat to high and add the shrimp shells and rice; cook until shells are deep red, 2–3 minutes. Stir in tomato paste; cook until browned, about 2 minutes. Remove from heat and pour in 1⁄2 cup brandy; return pan to high heat and cook until liquid has almost evaporated, 1–2 minutes.
  2. Tie parsley, thyme, and bay leaf together with kitchen twine; add to saucepan. Add salt and 9 cups water; boil. Lower heat to medium-low, cover, and simmer for 30 minutes. Remove from heat and let soup cool.
  3. Discard herb bundle. Purée soup mixture in batches in a blender. Set a sieve over a 6-qt. saucepan; strain, -discarding solids. Heat bisque over medium heat. Whisk in remaining butter, brandy, cream, lemon juice, and cayenne until smooth. Season with salt and pepper. Divide bisque between bowls; garnish with crème fraîche and chives.