The Best Creamy Shrimp Bisque Recipe
This creamy seafood stew, Shrimp Bisque, is one of the best soups in the world. You can eat it as a snack or as a light meal.
– 1 pound medium or large shrimp, shelled and deveined, reserve the shell – 2 leek – 3 Tbsp olive oil – 2 cloves garlic – 1/4 tsp cayenne pepper – 1/4 cup cognac or brandy – 1/4 cup dry sherry – 4 Tbsp butter – 1/4 cup flour – 2 cups half and half – 1/2 cup tomato paste – 1 tsp salt, or to taste – 1 tsp freshly cracked black pepper GARNISH – baby shrimp or chopped shrimp – thyme leaves
Create stock by boiling 4 cups of water with the shrimp shells in a pot. Simmer 15 minutes. Make 3 3/4 cups of broth by straining and adding water. Set aside.
Slice the leeks and rinse them well to eliminate dirt. Sauté leeks in oil in a soup saucepan for 5 minutes until softened but not browned.
Add garlic and sauté another minute. Add the cayenne and shrimp and simmer for 3 minutes, stirring regularly.
Cook the sherry for 3 minutes after adding the cognac for a minute. Puree the contents in two batches in a food processor until gritty. Set aside.
In the same pan, melt butter and add flour. Stir continually for one minute. Avoid browning. Add half-and-half and heat over medium heat until thickened.
Mix continually. Add the pureed shrimp, stock, tomato paste, salt, and pepper and cook on medium until hot but not boiling.
Put the soup in small bowls and top with fried leeks or chopped shrimp and thyme leaves. Season to taste.