Shrimp Bisque with Lobster Stock

Shrimp Bisque

Soupity soup, soup.  Only, well…this is BISQUE!  “Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.” (wikipedia) Coulis of crustaceans?  That makes me want to giggle.  But this bisque will make you want to die from bliss…

I was craving shellfish recently…and soup.  This dish was the perfect answer for a quick yet elegant dinner.  It is sinfully rich and delightfully decadent, but so so simple to prepare.

In my last post, I gave you the recipe for the lobster stock I used as the base for this bisque.  You could just as easily simmer the shells from the shrimp for the amount of stock you will need for this recipe.

Bisque…it’s what’s for dinner…

P~

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Shrimp Bisque with Lobster Stock

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Simple, elegant, rich and decadent...shrimp bisque will impress with no fuss required.

Author: The Saucy Southerner

Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 5 cups lobster stock (or other shellfish stock or broth)
• ¼ cup dry sherry
• 1-14 ounce can crushed tomatoes
• 2 cups heavy cream
• salt and ground white pepper, to taste
• 1 pound shrimp, peeled and deveined and coarsely chopped

Instructions

1. In a large, heavy-bottomed sauce pan, on medium heat, melt butter.
2. Add flour and cook for about 4 minutes.
3. Add lobster stock and brandy and whisk until smooth.
4. Add crushed tomatoes.
5. Reduce heat to medium low and simmer for 20 minutes. This will allow time for it to reduce and thicken.
6. Add heavy cream and continue to simmer until bisque thickens even more (about 10 more minutes).
7. Salt and pepper, to taste.
8. Add chopped shrimp pieces and cook for just a couple of minutes.*
9. Serve in warmed soup bowls.

Notes

*Do not add the shrimp until the very last...they will become tough if overcooked.

You notice that this is not a highly seasoned dish...that is because all of the aromatics were imparted into the stock that I used. The stock base itself was all it required.

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3.2.2089

Wild caught, pink Key West shrimp…peeled and deveined…

Shrimp…coarsely chopped…awaiting addition to the thickened bisque…

The simmering bisque…reducing and thickening…if you look closely on the pan, you can see the reduction that has taken place…