Shrimp Bisque
Shrimp Bisque
Ingredients
- 4 tablespoons butter (divided)
- 1 pound large shrimp (with shells)
- ½ cup dry white wine
- 3 cups seafood broth (or chicken broth)
- 1 bay leaf
- 1 small onion (chopped)
- 1 rib celery (finely diced)
- 1 small carrot (diced)
- 2 cloves garlic (minced )
- 3 tablespoons tomato paste
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 ½ cups half and half (or 1 cup heavy cream)
- chopped fresh chives (for garnish)
Instructions
- 1
Peel the shrimp and reserve the shells.
- 2
In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3 to 4 minutes or until cooked through. Transfer shrimp to a bowl.
- 3
Add the white wine to the saucepan and let simmer for 2 minutes. Add the broth, bay leaf, and shrimp shells and bring to a simmer for 5 minutes, turn the heat off and cover. Let rest 15 minutes.
- 4
Strain and reserve the broth.
- 5
Meanwhile, in a medium saucepan, melt 3 tablespoons of butter over medium head. Add the onions, celery, and carrot and cook until tender without browning, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.
- 6
Add the shrimp broth, tomato paste, thyme leaves, salt, and pepper to taste and simmer uncovered for 25 minutes or until thickened.
- 7
Puree the soup with an immersion blender until smooth. Stir in the cream and simmer 5 minutes more.
- 8
Finely chop the shrimp and add it to the bisque. Garnish with chopped chives if desired.
Nutrition
Per serving (based on 4 servings)
