SHRIMP BISQUE

Shrimp Bisque image

This rich bisque is a great way to start off your holiday meal. And remember - a good bisque is built upon a good stock.

Provided by @MakeItYours

Number Of Ingredients 35

Ingredients

FOR THE SHRIMP STOCK: (makes about 3 quarts)
1 tablespoon olive oil
1 cup chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium-size lemon, halved
4 quarts water
Shrimp shells from 3 pounds medium-size shrimp (reserved)
1/2 teaspoon black peppercorns
5 sprigs fresh thyme
4 bay leaves
6 cloves garlic, peeled
FOR THE BISQUE:
1 tablespoon olive oil
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
2 1/2 teaspoons salt
3/4 teaspoon cayenne (or to taste)
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh basil leaves
2 teaspoons chopped fresh tarragon leaves
2 bay leaves
3 tablespoons tomato paste
1 cup brandy
3 quarts shrimp stock
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/4 cup bleached all-purpose flour
1/2 cup heavy cream
3 pounds medium-size shrimp, peeled, deveined, and chopped (shells reserved for stock)
1/2 cup chopped green onions or scallions (green part only)
1/2 cup chopped fresh parsley leaves

Steps:

FOR THE SHRIMP STOCK: (makes about 3 quarts) 1 tablespoon olive oil 1 cup chopped yellow onions 1 cup chopped celery 1 cup chopped carrots 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 medium-size lemon, halved 4 quarts water Shrimp shells from 3 pounds medium-size shrimp (reserved) 1/2 teaspoon black peppercorns 5 sprigs fresh thyme 4 bay leaves 6 cloves garlic, peeled FOR THE BISQUE: 1 tablespoon olive oil 2 cups chopped yellow onions 1 cup chopped celery 1 cup chopped carrots 2 1/2 teaspoons salt 3/4 teaspoon cayenne (or to taste) 1 teaspoon chopped fresh oregano leaves 1 teaspoon chopped fresh thyme leaves 1 tablespoon chopped fresh basil leaves 2 teaspoons chopped fresh tarragon leaves 2 bay leaves 3 tablespoons tomato paste 1 cup brandy 3 quarts shrimp stock 1/4 cup (1/2 stick) unsalted butter, at room temperature 1/4 cup bleached all-purpose flour 1/2 cup heavy cream 3 pounds medium-size shrimp, peeled, deveined, and chopped (shells reserved for stock) 1/2 cup chopped green onions or scallions (green part only) 1/2 cup chopped fresh parsley leaves

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