Ingredients: |
Ingredients: 1 stick unsalted butter, divided
2 lbs extra large shrimp (26-30 count) peeled, deveined and shells reserved, seasoned with salt & pepper
1½ cups diced onions
3/4 cup diced carrots
3/4 cup diced celery
1/2 cup dry medium grain white rice
2 Tbsp tomato paste
2/3 cup brandy
8 cups seafood stock
2 large sprigs fresh thyme
2 fresh bay leaves
1/2 cup heavy cream
3 Tbsp fresh lemon juice
Brandy and cayenne to taste
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Directions: |
Directions:Heat 4 Tbsp. butter in a large pot over high heat until foamy. Cook shrimp in 2 batches, until pink, about 3 minutes per batch. Transfer shrimp to a bowl. Add remaining 4 Tbsp butter, sauté shrimp shells until golden, 4 minutes. Add onions, carrots, and celery. Season with salt and pepper, cook until vegetables softened, 2 minutes. Stir in rice and tomato paste, cook 1 minute. Deglaze pot with 2/3 cup Brandy, scraping up any brown bits, cook until it thickens. Stir in stock, thyme, and bay leaves, bring to a boil, then reduce the heat to medium low, simmer 30 minutes. Discard thyme and bay leaves. Purée bisque in batches then strain through a fine mesh sieve, discarding solids, return all but 2 cups bisque to pot over medium heat. Purée the cooked shrimp with reserved bisque until very smooth, stir into bisque pot. Stir in cream and lemon juice, then season bisque with brandy, cayenne, salt, and black pepper. Garnish each serving with remaining shrimp. Makes 6 servings (about 9 cups) |
Personal
Notes: |
Personal
Notes: This soup is made in the style of classic bisque, with rice, seafood meat and shells puréed to give it body. But the shrimp shells aren’t there just to thicken. They also add tons of flavor. It’s important to purée the soup with the shells in small batches.
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