Simple Shrimp Bisque Cozy (Printer-Friendly Version)
A creamy shrimp bisque with brandy, sherry, and truffle oil for a rich, comforting meal.
# What You'll Need:
→ Seafood
01 -
2 pounds medium or large shrimp, shelled and deveined, shells reserved
02 -
6 whole cooked shrimp, for garnish
→ Aromatics
03 -
1 shallot, diced
04 -
2 cloves garlic, minced
→ Liquids
05 -
3 tablespoons olive oil
06 -
1/4 cup brandy
07 -
1/2 cup dry sherry
08 -
1 cup heavy cream
09 -
1/2 cup whole milk
10 -
4 cups water
→ Fats and thickeners
11 -
4 tablespoons unsalted butter
12 -
1/4 cup all-purpose flour
→ Seasonings
13 -
1/4 teaspoon cayenne pepper
14 -
1 teaspoon salt
15 -
1 teaspoon ground white pepper
16 -
1/4 cup tomato paste
→ Garnish
17 -
2 tablespoons chopped curly or flat-leaf parsley
18 -
4 tablespoons truffle oil
# Steps to Follow:
01 -
Add reserved shrimp shells to a saucepan with 4 cups water. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain through a sieve, discard shells, and measure broth, adding water as needed to total 4 cups. Set aside.
02 -
Heat olive oil in a 4-quart Dutch oven over medium heat. Add diced shallots and sauté gently for 3-4 minutes until softened without browning. Add minced garlic and cook for 1 additional minute.
03 -
Stir in cayenne pepper and shrimp. Cook until shrimp turn pink, about 3-4 minutes. Remove 6 shrimp and set aside for garnish. Add brandy and cook 1-2 minutes, then add sherry and cook another 3 minutes.
04 -
In batches, transfer shrimp mixture to a blender and puree until smooth. Exercise caution when blending hot liquids, filling the blender no more than halfway and allowing steam to escape. Return puree to the Dutch oven.
05 -
Melt butter over medium-low heat in the Dutch oven. Whisk in flour and cook for 1 minute. Gradually whisk in heavy cream and milk until mixture is smooth and thickened.
06 -
Add shrimp broth, pureed shrimp mixture, tomato paste, salt, and white pepper. Heat gently, whisking constantly to avoid boiling and curdling. Adjust heat as necessary until hot but not boiling.
07 -
Ladle bisque into bowls, garnish with reserved shrimp and chopped parsley. Drizzle each serving with 1 tablespoon truffle oil.
# Additional Tips:
01 -
Use thawed frozen shrimp if fresh is unavailable. Refrigerate leftovers and reheat gently. If bisque curdles, blend with an immersion blender to restore texture. When blending hot liquid, remove blender lid center and cover with a towel for safety.