This bisque was time-intensive, but so worthwhile! We enjoyed this bisque over the holidays, in between the many delicious meals. It was perfect with a light salad, and some crispy bread as a late lunch or early dinner. The recipe calls for 2 pounds of shrimp, which made the bisque quite hearty. You could easily get away with using only a pound of shrimp, which is what I plan on doing next time. This bisque was so satisfying, and had a nice kick--I cannot wait to make it again!
4 tablespoons unsalted butter
2 medium yellow onions, diced
2 medium carrots, diced
2 medium celery stalks, diced
2 tablespoons tomato paste
5 fresh thyme sprigs
2 medium bay leaves
5 cups water
3 tablespoons all-purpose flour
1/2 cup Cognac
3/4 cup heavy cream
1/4 teaspoon cayenne pepper
Salt and Pepper, to taste
Peel shrimp, reserving the shells. Coarsely chop shrimp into bite-size pieces, place in a medium container, cover, and refrigerate until ready to use.
Place 1 tablespoon of the butter in a large saucepan over medium heat. Add onions, carrots, celery, and reserved shrimp shells and season with salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are just tender and shells are pink but not browned, about 5 minutes.
Increase heat to medium/high and add the tomato paste, thyme, and bay leaves. Stir until vegetables are well-coated. Add water, stir to combine, and bring to a boil. Reduce heat to low and simmer until the broth has achieved a nice shrimp flavor, about 30 minutes. Strain through a strainer (the finer the better) into a heatproof container; set aside and discard solids.
Wipe out any solids in the saucepan and return it to the stove over low heat. Add the remaining 3 tablespoons of butter and melt. When the butter begins to foam, whisk in flour and cook, whisking frequently, until smooth and golden brown, about 4 minutes.
Slowly whisk in Cognac, then reserved hot stock, whisking until smooth, and bring to a boil. Add cream, cayenne, and reserved shrimp and stir to combine. Simmer until flavors have melded and shrimp is cooked through but not tough, about 8 to 10 minutes. Season with salt and freshly ground black pepper. Garnish with a bay leaf, or a cooked shrimp.
Peel shrimp, reserving the shells. Coarsely chop shrimp into bite-size pieces, place in a medium container, cover, and refrigerate until ready to use.
Place 1 tablespoon of the butter in a large saucepan over medium heat. Add onions, carrots, celery, and reserved shrimp shells and season with salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are just tender and shells are pink but not browned, about 5 minutes.
Increase heat to medium/high and add the tomato paste, thyme, and bay leaves. Stir until vegetables are well-coated. Add water, stir to combine, and bring to a boil. Reduce heat to low and simmer until the broth has achieved a nice shrimp flavor, about 30 minutes. Strain through a strainer (the finer the better) into a heatproof container; set aside and discard solids.
Wipe out any solids in the saucepan and return it to the stove over low heat. Add the remaining 3 tablespoons of butter and melt. When the butter begins to foam, whisk in flour and cook, whisking frequently, until smooth and golden brown, about 4 minutes.
Slowly whisk in Cognac, then reserved hot stock, whisking until smooth, and bring to a boil. Add cream, cayenne, and reserved shrimp and stir to combine. Simmer until flavors have melded and shrimp is cooked through but not tough, about 8 to 10 minutes. Season with salt and freshly ground black pepper. Garnish with a bay leaf, or a cooked shrimp.
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