Shrimp Bisque

Name: Shrimp Bisque
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-8 serving(s)
Ingredients: 8 tablespoons unsalted butter; 2 plum tomatoes, chopped; 1 large yellow onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 6 cups uncooked shrimp shells; 1/2 cup uncooked rice, preferably basmati; 2 tablespoons tomato paste; 1/2 cup plus 2 tbsp. brandy; 6 sprigs fresh flat leaf parsley; 6 sprigs fresh thyme; 1 dried bay leaf; kosher salt; 1/2 cup heavy cream; 4 teaspoons fresh lemon juice; cayenne pepper; fresh ground black pepper; creme fraiche (or sour cream); chopped chives (to garnish)

Submitted by KathyP53

"Leftover shrimp shells give this amazing flavor. From Saveur magazine."

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Ready In:: 35mins
Ingredients:: 19
Serves:: 6-8

ingredients

8 tablespoons unsalted butter
2 plum tomatoes, chopped
1 large yellow onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 cups uncooked shrimp shells
¹⁄₂ cup uncooked rice, preferably basmati
2 tablespoons tomato paste
¹⁄₂ cup plus 2 tbsp. brandy
6 sprigs fresh flat leaf parsley
6 sprigs fresh thyme
1 dried bay leaf
kosher salt
¹⁄₂ cup heavy cream
4 teaspoons fresh lemon juice
cayenne pepper
fresh ground black pepper
creme fraiche (or sour cream)
chopped chives (to garnish)

directions

Melt 4 tablespoons of butter in an 8 quart pot over medium heat. Add the tomatoes, onions, carrots, and celery; cover and cook, stirring, until soft, about 7 minutes. Increase heat to high and add the shrimp shells and rice; cook until shells are deep red, 2-3 minutes. Stir in tomato paste, cook until browned, about 2 minutes. Remove from heat and pour in 1/2 cup brandy; return pan to high heat and cook until liquid has almost evaporated, 1-2 minutes.
Tie parsley, thyme, and bay leaf together with kitchen twine; add to saucepan. Add salt and 9 cups water; boil. Lower heat to medium-low, cover, and simmer for 30 minutes. Remove from heat and let soup cool.
Discard herb bundle. Puree soup mixture in batches in a blender. Set a sieve over a 6 quart saucepan; strain, discarding solids. Heat bisque over medium heat. Whisk in remaining butter, brandy, cream, lemon juice, and cayenne until smooth. Season with salt and pepper.
Divide bisque between bowls; garnish with creme fraiche and chives.