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This thick and creamy shrimp bisque feels like a little touch of luxury in your own kitchen. It is rich with flavor yet surprisingly straightforward to prepare, making it perfect for cozy dinners or special occasions. A delicate drizzle of truffle oil at the end elevates it beautifully, adding an elegant aroma that complements the sweetness of the shrimp.
I remember the first time I made this on a chilly evening and how the house filled with the smell of garlic and brandy.
Ingredients
- Two pounds medium or large shrimp, shelled and deveined: The fresh shrimp create the star flavor with sweet and briny notes. Keep the shells for broth richness.
- One shallot, diced: Adds a gentle sweetness, softer than onions.
- Three tablespoons olive oil: For sautéing to bring out the shallot's flavor.
- Two garlic cloves: A classic aromatic that layers savory depth.
- A quarter teaspoon cayenne pepper: Just enough to add subtle warmth and complexity.
- A quarter cup brandy: Essential for brightening and enhancing flavors. Opt for a decent quality brand.
- Half cup dry sherry: Adds nutty and slightly sweet undertones, complementary to the seafood.
- Four tablespoons butter: For richness and to create a silky roux.
- Quarter cup all purpose flour: To thicken the bisque and add body.
- One cup heavy cream: Gives the bisque its creamy, luxurious texture.
- Half cup whole milk: Lightens the cream while maintaining smoothness.
- Quarter cup tomato paste: Contributes color, umami, and slight tanginess.
- One teaspoon salt and one teaspoon ground white pepper: Balance seasoning without disrupting the bisque's delicate color.
- Whole cooked shrimp and chopped curly or flat leaf parsley for garnish: They add texture and a fresh herbal brightness.
- Four tablespoons truffle oil: A finishing drizzle for that special fragrant touch.
Instructions
- For the Shrimp Broth:
- Add the reserved shrimp shells to a saucepan with four cups of water. Bring the water to a boil, then reduce the heat to low and gently simmer the shells for thirty minutes. This slow simmer draws out the shrimp's natural sweetness and builds the soup's flavor foundation. Remove from the heat and strain the broth through a fine sieve. Discard the shells and measure the broth carefully, adding water as needed to maintain four cups. Set the broth aside.
- Sauté the Aromatics:
- Heat the olive oil in a four quart Dutch oven or a heavy bottomed saucepan over medium heat. Add the diced shallots and cook for three to four minutes until they are soft but not browned; this stage is crucial for developing sweetness and ensuring no bitterness. Add the garlic and cook for an additional minute, stirring frequently so the garlic does not burn.
- Cook the Shrimp and Deglaze:
- Sprinkle in the cayenne pepper and add the shrimp to the pot. Cook for three to four minutes until the shrimp turn pink and are just cooked through. Remove six shrimp to reserve for garnish and leave the rest in the pot. Pour in the brandy and cook for one to two minutes to burn off alcohol while concentrating flavors. Add the dry sherry and simmer for another three minutes to blend the taste.
- Blend the Mixture:
- Carefully transfer the shrimp mixture to a blender in batches, filling no more than half of the blender container to prevent steam from forcing the lid off. Leave the lid slightly ajar and cover with a kitchen towel to allow steam to escape safely. Puree the mixture until completely smooth.
- Make the Roux and Combine:
- Return the Dutch oven to medium low heat and melt the butter. Whisk in the flour and cook for one minute to remove the raw taste without browning it. Slowly whisk in the cream and milk until the mixture thickens and becomes smooth. Stir in the shrimp broth, pureed shrimp mixture, tomato paste, salt, and white pepper. Heat gently while whisking continuously to prevent lumps and avoid boiling, which can cause the cream to curdle. Adjust the heat as needed so the bisque is hot but does not come to a boil.
- To Serve:
- Ladle the bisque into warm bowls and garnish each serving with a reserved whole shrimp, a sprinkle of chopped parsley, and a drizzle of truffle oil for a luxurious finish.
It instantly became a comfort food favorite in my family.
Storage Tips
Cool the bisque completely before storing it in airtight containers in the refrigerator for up to three days. Reheat gently over low heat, stirring frequently. If the bisque appears curdled or separated after reheating, an immersion blender will bring it back smoothly.
Ingredient Substitutions
Frozen shelled shrimp can be used; make sure to thaw them overnight in the fridge for best results. If you cannot make broth from the shells, high quality fish stock or seafood broth works as a good substitute but expect a subtle difference in flavor. You can swap the dry sherry for white wine if necessary, but the bisque's complexity will be slightly lighter.
Serving Suggestions
Pair this bisque with crusty artisan bread or garlic toast to soak up the creamy sauce. A crisp green salad with lemon vinaigrette provides a refreshing balance and cuts through the richness. For a heartier meal, serve alongside a light seafood risotto or steamed asparagus.
Ladle the bisque into warm bowls and finish each serving with a reserved shrimp, a sprinkle of chopped parsley, and a drizzle of truffle oil.
Common Questions About Recipes
- → How is the shrimp broth prepared?
Shrimp shells simmered with water create a flavorful broth that forms the base of the bisque.
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shelled shrimp can be substituted; thaw them overnight in the refrigerator.
- → Why should the bisque not be boiled?
Boiling can cause the cream to curdle, so heat gently while whisking to keep a smooth texture.
- → What is the purpose of brandy and sherry in this dish?
They add depth and a subtle sweetness, enhancing the overall flavor of the bisque.
- → How should the bisque be pureed safely?
Purée hot bisque in small batches with the blender lid vented to allow steam to escape, avoiding pressure buildup.
- → What garnish adds the finishing touch?
Whole cooked shrimp, chopped parsley, and a drizzle of truffle oil provide elegant flavor and presentation.