Rich and Creamy Shrimp Bisque
This exquisite Rich and Creamy Shrimp Bisque is a delightful adaptation of a classic recipe from Bon Appetit, enhanced with homemade shrimp stock prepared in last week's French forum. Brimming with the freshest shrimp, aromatic vegetables, and a touch of brandy and white wine, this bisque captures the essence of coastal cuisine. Finished with a velvety swirl of cream and fragrant tarragon, each bowl is a luxurious treat that’s perfect for a cozy evening or an elegant dinner party. Serve it alongside crusty bread to soak up every last drop of this indulgent soup.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
butter
2 tablespoons (melted)
uncooked shrimp
1 lb (peeled and deveined)
celery ribs
2 (diced)
small onion
1 (chopped)
carrot
1 (diced)
fresh tarragon
2 1/2 tablespoons (chopped (or 2 1/2 teaspoons dried))
grated lemon peel
1 1/2 teaspoons (fresh)
dry white wine
1 cup (none)
brandy
1/4 cup (none)
shrimp stock
3 cups (homemade or store-bought)
whipping cream
1 cup (none)
long-grain white rice
3 tablespoons (none)
tomato paste
2 tablespoons (none)
Instructions
1
In a heavy large Dutch oven, melt the butter over medium heat. Add the peeled and deveined shrimp and sauté until just cooked through, approximately 4 minutes. Use a slotted spoon to transfer the shrimp to a bowl and set aside.
2
In the same Dutch oven, add the diced celery, chopped onion, diced carrot, fresh tarragon, and grated lemon peel. Sauté the mixture until the vegetables become soft and fragrant, about 8 minutes.
3
Pour in the dry white wine and brandy, allowing it to boil for 2 minutes to reduce slightly. Then, add the shrimp stock, whipping cream, long-grain white rice, and tomato paste. Stir well to combine, cover the pot, and let it simmer on low heat until the rice is tender, around 20 minutes, stirring occasionally.
4
Once the rice is ready, purée the soup in batches using a blender until smooth. Return the puréed soup to the Dutch oven.
5
Transfer all but 6 of the sautéed shrimp into the blender. Pour in 3 cups of the soup and blend until the shrimp are coarsely chopped. Stir this mixture back into the bisque for added texture and flavor.
6
Bring the soup to a gentle simmer, stirring frequently. Season with salt and pepper to taste.
7
Ladle the bisque into 6 bowls and garnish each bowl with a reserved shrimp on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this Rich and Creamy Shrimp Bisque?
This recipe is a delightful adaptation of a classic recipe from Bon Appetit, enhanced with techniques from a French cooking forum.
How many servings does this shrimp bisque recipe provide?
The recipe instructions suggest ladling the bisque into 6 bowls, making it suitable for 6 servings.
What type of shrimp should I use for this bisque?
You should use 1 lb of uncooked shrimp that has been peeled and deveined.
How long does it take to sauté the shrimp?
The shrimp should be sautéed in butter for approximately 4 minutes until they are just cooked through.
What vegetables are included in the aromatic base?
The aromatic base consists of diced celery ribs, chopped onion, and diced carrot.
Can I use dried tarragon instead of fresh tarragon?
Yes, you can substitute 2 1/2 tablespoons of fresh chopped tarragon with 2 1/2 teaspoons of dried tarragon.
What alcohol is used to flavor the bisque?
The recipe uses 1 cup of dry white wine and 1/4 cup of brandy to add depth of flavor.
How do I thicken the shrimp bisque?
The bisque is thickened naturally by simmering 3 tablespoons of long-grain white rice in the liquid, which is later puréed.
What kind of stock is recommended for this recipe?
You can use 3 cups of either homemade or store-bought shrimp stock.
How long should the rice simmer in the soup?
The rice should simmer in the soup mixture for about 20 minutes or until it becomes tender.
When do I add the whipping cream?
The whipping cream is added along with the stock, rice, and tomato paste before the simmering process begins.
How is the soup puréed?
The soup is puréed in batches using a blender until it reaches a smooth consistency.
What happens to the sautéed shrimp after they are cooked?
Most of the sautéed shrimp are blended with 3 cups of the soup to add texture, while 6 shrimp are reserved for garnish.
What is the purpose of blending shrimp back into the bisque?
Blending the shrimp into the soup adds both a boost of seafood flavor and a slightly coarse, luxurious texture.
How is the final dish garnished?
Each bowl is garnished with one of the reserved whole sautéed shrimp placed on top.
What equipment do I need for this recipe?
You will need a heavy large Dutch oven for cooking and a blender for puréeing the soup.
Is there lemon in this bisque?
Yes, 1 1/2 teaspoons of fresh grated lemon peel are added to provide a bright, citrusy note.
How much tomato paste is required?
The recipe calls for 2 tablespoons of tomato paste, which adds color and richness.
What should I serve alongside the bisque?
It is recommended to serve the bisque with crusty bread to soak up the creamy soup.
Is this recipe considered easy to make?
Yes, the recipe is tagged as 'easy' and a 'quick meal,' making it accessible for home cooks.
Can I make this for an elegant dinner party?
Absolutely, the rich texture and sophisticated ingredients like brandy and tarragon make it perfect for elegant occasions.
What kind of rice is best for this recipe?
Long-grain white rice is specifically called for in this recipe to act as the thickening agent.
Do I need to reduce the alcohol?
Yes, after adding the wine and brandy, you should let it boil for 2 minutes to reduce slightly.
When should I season the bisque?
The bisque should be seasoned with salt and pepper to taste during the final simmering stage after blending.
How long do I sauté the vegetables?
The celery, onion, and carrot should be sautéed for about 8 minutes until they become soft and fragrant.
What is the texture of the finished soup?
The soup is described as rich, creamy, and velvety, with a bit of texture from the coarsely chopped blended shrimp.
Is this recipe inspired by French cuisine?
Yes, it is tagged as French cuisine and features classic French ingredients like brandy and tarragon.
Can I use store-bought shrimp stock?
Yes, while the description mentions homemade stock, the ingredient list notes that store-bought shrimp stock is a valid option.
How much butter is used to start the recipe?
The recipe starts by melting 2 tablespoons of butter in the Dutch oven.
What is the first step in the instructions?
The first step is to melt butter over medium heat and sauté the peeled and deveined shrimp for about 4 minutes.