Classic Shrimp Bisque
Recipe courtesy Emeril Lagasse. The ingredient list includes 1/2 cup rice, which the directions never use.
Ingredients
- 3 lb Shrimp, head-on, with peels
- 2 tbsp Olive oil
- 1 cup Onion, small dice
- 1/2 cup Carrot, small dice
- 1/2 cup Celery, small dice
- 1/2 cup Shallot, minced
- 1/4 cup Leek, finely chopped
- 2 tsp Garlic, minced
- 2 tbsp Tomato paste
- 6 cup Chicken broth, or water
- 1 Bay leaf
- 1 sprig Thyme
- 2 tsp Salt
- 1/2 tsp White pepper, fresh ground
- 1 tbsp Paprika
- 4 tbsp Butter
- 4 tbsp Flour, all-purpose
- 1/2 cup Long grain rice, listed but not used
- 1 cup Heavy cream
- 1/2 cup Brandy
- 1/4 tsp Cayenne pepper
- 1 tbsp Sherry vinegar, or to taste
- 2 tsp Lemon juice, or to taste
- Chives, fresh, chopped, for garnish
Directions
- Peel and devein the shrimp, saving half the heads and all the peels (discard the rest of the heads). Refrigerate the shrimp.
- Heat the oil in a deep wide pot over medium-high heat and saute the onions, carrots and celery until lightly caramelized, 7 to 8 minutes. Add the shallots, leeks and garlic for 1 minute, then the tomato paste until everything is coated, 2 to 3 minutes.
- Add the shells and heads and cook until pink and well caramelized, about 5 minutes. Add the broth, bay leaf and thyme, bring to a boil and simmer. Season with the salt, white pepper and paprika and simmer about 45 minutes.
- Make a roux of the butter and flour in a clean pot big enough for the stock. Strain the stock into it through a fine sieve.
- Add the cream, brandy and cayenne and return to a simmer. Add sherry vinegar and lemon juice to taste and adjust the seasoning.
- Stir in the shrimp and cook until just done, 1 to 2 minutes. Garnish with chives and serve immediately.