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Shrimp Bisque

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Argentinian red shrimp bisque made with shrimp stock and cream

Ingredients

Scale

Shrimp Stock 

  • Shells from 2 lbs extra large Argentinian Red shrimp
  • 1 TBL unsalted butter
  • 1 small onion – chopped
  • 1 rib celery – chopped
  • 3 large white cremini mushrooms – halved
  • 1 carrot – peeled and chopped
  • 3 cloves garlic – smashed and peeled
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 sprig fresh thyme

Shrimp Bisque

  • 8 Argentinian Red shrimp de-veined and peeled – Tails on
  • All the remaining shrimp – peeled and de-veined
  • 3 cups shrimp stock
  • 4 TBL unsalted butter – divided
  • 1 TBL olive oil
  • 1 large garlic clove – minced
  • 1 large shallot – chopped
  • 1 small celery rib – diced
  • 2 TBL flour
  • 1 splash brandy
  • 1/2 cup cream sherry
  • 2 tsp worcestershire sauce
  • 3 tsp creole seasoning – divided
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 3/4 tsp ground white pepper
  • 2 TBL tomato paste
  • 1 cup heavy cream
  • Sea salt – to taste

Instructions

Shrimp Stock

  1. Choose the 8 largest, prettiest shrimp. Peel, but leave the tails on. Season with 2 teaspoons of creole seasoning, cover and refrigerate. Reserve the shells for the stock
  2. Peel and de-vein the remaining shrimp completely. Cover and refrigerate the shrimp. Use the shells for the shrimp stock
  3. Place the shells in a large heavy bottom pot or dutch oven with the onion, garlic, celery, thyme, bay leaf and peppercorns. Cook 5-6 minutes while stirring continuously until the vegetables soften, then add 3-1/2 quarts water
  4. Bring to a boil, lower the heat and simmer for 1-1/2 hours. Remove from heat, strain with a fine mesh sieve and discard the solids. Reserve the stock.

Shrimp Bisque

  1. Wipe out the pot, add 1 TBL of olive oil and 2 TBL of butter. Melt the butter over medium low heat, add the shallot and celery, cook for 5-6 minutes. Add the garlic and thyme and cook 1 minute more, until the shallot and garlic begin to get some color. Sprinkle the flour over the vegetables and cook 1 minute
  2. Deglaze the pot with a splash of brandy, wait 30 seconds then pour in the cream sherry, stir in the worcestershire, 1 tsp creole seasoning, smoked paprika, white and cayenne pepper. Stir until it returns to a simmer.
  3. Stir in 3 cups of shrimp stock and the tomato paste, add the peeled shrimp, raise the heat to a low simmer for 10 minutes to cook the shrimp
  4. Transfer everything to a blender and puree until completely smooth. Add the cream and blend on low speed to complete the bisque.
  5. Add more shrimp stock and blend it in if necessary to achieve a thinner bisque
  6. Taste, adjust the salt and pepper, blend it in and repeat if necessary
  7. Wipe out the pot again and transfer the bisque back into it. Keep warm until ready to serve

Shrimp Garnish

  1. Sautee the shrimp immediately before serving
  2. Heat a cast iron skillet or a carbon steel pan over medium heat, add 2 TBL butter
  3. When it begins bubbling place the seasoned tail-on shrimp in the pan. Cook for 2-1/2 minutes without disturbing them. Flip them over and cook another 2 to 2-1/2 minutes
  4. Reserve on a paper towel until ready to garnish the bisque

Find it online: https://www.cooksavorcelebrate.com/shrimp-bisque/