Description
A rich and creamy shrimp bisque with a hint of brandy and sherry.
Ingredients
Scale
- 2 pounds medium shrimp (or large shrimp, shelled and deveined, reserve the shells)
- 1 shallot (diced)
- 3 tablespoons olive oil
- 2 garlic cloves
- ¼ tsp cayenne pepper
- ¼ cup brandy
- ½ cup dry sherry
- 4 tablespoons butter
- ¼ cup all purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup tomato paste
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 6 whole cooked shrimp (for garnish)
- 2 tablespoons curly leaf parsley (or flat leaf parsley, chopped)
- 4 tablespoons truffle oil (optional)
Instructions
- Add the reserved shrimp shells to a saucepan with 4 cups of water. Bring to a boil, reduce the heat to low and simmer for 30 minutes. Remove from the heat and pour through a sieve, discard the shells. Measure the broth adding additional water to make 4 cups. Reserve.
- Heat the oil in a 4 quart Dutch oven or heavy-bottomed saucepan set over medium heat, add the chopped shallots and sauté until soft, do not brown them, 3-4 minutes. Add the garlic and cook for another minute.
- Add the cayenne pepper and the shrimp. Cook until the shrimp turn pink, 3-4 minutes. Remove 6 of the shrimp and reserve for garnish. Add the brandy and cook for 1-2 minutes, add the sherry and cook for another 3 minutes. Working in batches, purée the mixture in a blender until smooth.
- Melt the butter in the Dutch oven set over medium-low heat and whisk in the flour, cook for 1 minute then stir in the cream and milk, whisking until thick and smooth. Add the shrimp broth, puréed shrimp mixture, tomato paste, salt and pepper. Cook until hot while whisking continually. Do not let the bisque boil as the cream will curdle, adjust the heat as necessary.
- Ladle the soup into bowls, garnish with the reserved shrimp and chopped parsley. Drizzle a tablespoon of truffle oil on each serving.
Notes
- This bisque is best served immediately after preparation.
- For a richer flavor, allow the shrimp shells to infuse in the broth for longer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg