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Shrimp Bisque


SHRIMP BISQUE
Calypso Restaurant Copycat Recipe

5 cups water
2 cups beef stock
1 bay leaf
1 pound raw shrimp, shells on
2 tablespoons butter
1/2 onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon salt
big pinch of cayenne pepper
1/2 cup heavy cream
fresh thyme (optional garnish)

In a large pot, combine the water, beef stock, and bay leaf over high heat. Peel and devein the shrimp, and once the water mixture is boiling, throw in the shells only (set the shrimp aside). Lightly boil the shells for 15 minutes. Strain the shrimp broth through a fine sieve into a glass bowl or measuring cup. This will be the base of your soup. Discard the shells.

Wipe out the pot and melt the butter over medium heat. Add the onion, celery, and garlic and cook while stirring occasionally for 2 to 3 minutes (until it softens but does not brown). Add the raw shrimp and tomato paste to the pot and cook until they are pink and firm, another 3 or 4 minutes.
Return the shell broth/stock to the pot along with the salt and cayenne pepper and bring to a boil. Lower to a simmer and cook for 10 minutes. Puree the soup using a handheld (or counter top) blender, stir in the cream, and serve warm. Top with fresh thyme if desired.

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