Shrimp Bisque

Ingredients

The Shrimp

  • 1-1½ pounds (453- 680 g) extra large shrimp with shells
  • 1 teaspoon (4 g) Creole seasoning
  • ¼ teaspoon (1 g) salt or to taste

Shrimp Stock

  • 1-2 teaspoons (14-28 g) butter or olive oil
  • 1 stalk celery roughly chopped
  • 1-2 sprigs fresh thyme
  • ½ onion roughly chopped
  • 2-3 cloves fresh garlic smashed and peeled
  • 1-2 bay leaves
  • ¼ teaspoon (0.75 g) black peppercorns
  • 3-4 cups (720-960 mL) water

Shrimp Bisque

  • 2 tablespoons (28 g) butter
  • Drizzle of extra virgin olive oil
  • 2 teaspoons (10 g) garlic minced
  • 1 teaspoon (2 g) fresh thyme
  • ½ cup (58 g) onions chopped
  • ¼ cup (25 g) celery diced
  • 2 tablespoons (20 g) flour
  • ½ cup (120 mL) dry white wine can replace with stock
  • 2 teaspoons (11 g) Worcestershire sauce
  • 1 teaspoon (4 g) Creole seasoning
  • ½ teaspoon (1 g) paprika
  • ¼-½ teaspoon (0.5-1 g) cayenne pepper optional
  • 1 tablespoon (16 g) tomato paste
  • 2-2½ cups (480-600 mL) shrimp stock adjust to desired thickness
  • 1 cup (240 g) heavy cream
  • 2-3 tablespoons (28-42 g) butter
  • ½-1 teaspoon (1-2 g) ground white pepper
  • salt to taste
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