Shrimp Bisque

"So sometimes you just have to go the distance, take out all the stops and present a soup that gets the Ooooooooh's and Ahhhhhhhhh's. So this is it. There might be other similar bisques on zaar, no doubt, but this is one I do and though it's not my original, I think it is just luxurious. Serve up with a simple roast and a great salad."
 
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Ready In:
50mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • It is important to note that your shrimp should come with their shells.
  • REMOVE shells from shrimp and wash shells in cold water.
  • PLACE shells in a sauce pan and add chicken broth.
  • SIMMER shells in the broth for 20 minutes.
  • STRAIN flavored broth and discard shells.
  • SAUTE onion, carrot and celery in hot butter three minutes until softened.
  • STIR in flour and add tomato paste and strained broth.
  • ADD cleaned shrimp.
  • COVER and simmer 15 minutes.
  • PUT the soup in a blender (or use an emersion blender . . . my favorite kitchen tool!) and puree until smooth.
  • STRAIN soup into a clean saucepan.
  • ADD lemon juice, sherry, cream and nutmeg.
  • *Taste the soup and add salt and pepper if necessary.
  • **If you want to freeze, do not add lemon juice, sherry, cream and nutmeg. Do that after defrosting.

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Reviews

  1. This is an absolutely wonderful shrimp bisque! Rich, creamy and velvety. I made it exactly as written and wouldn't change a thing. Thanks for sharing this wonderful bisque, Lalaloob.
     
  2. Very good recipe - I used bigger shrimp and only ground half of them up....thought I wouldn't need the lemon juice, but needed it to cut the sweetness from the vegetables. Very rich and yummy. Thanks!
     
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RECIPE SUBMITTED BY

I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.
 
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