Shrimp Bisque
Recipe courtesy Tyler Florence.
Ingredients
- 1 1/2 lb Shrimp, shelled and deveined, shells reserved
- 3 tbsp Olive oil, extra-virgin
- 8 tbsp Unsalted butter, 1 stick
- 2 Leek, trimmed, halved lengthwise and rinsed well
- 3 stalk Celery, big chunks
- 2 Carrot, big chunks
- 3 sprig Thyme, fresh
- 1 Bay leaf
- 2 piece Orange, strips of zest, plus finely grated zest for garnish
- 2 tbsp Tomato paste
- 1/4 cup Brandy
- 3 tbsp Flour, all-purpose
- 4 cup Heavy cream
- Kosher salt
- Black pepper, freshly ground
- Chives, finely chopped, for garnish
Directions
- Heat the olive oil in a large pot over medium heat and melt in the butter. Add the shells, leeks, celery, carrots, thyme, bay leaf, orange zest strips and tomato paste and cook, stirring now and then, until the shells are red and the vegetables soft, about 10 minutes.
- Off the heat, carefully pour in the brandy and ignite it with a long match; let the flame die down.
- Return to the heat, stir in the flour and cook 2 minutes. Add water to cover and deglaze, scraping the bottom. Add the cream and bring to a boil, then immediately simmer gently over low heat until reduced and thickened, 30 to 45 minutes.
- Strain into a clean pot and season. Chop the shrimp, return the bisque to a simmer and cook the shrimp 2 to 3 minutes.
- Taste, pour into warm bowls and garnish with grated orange zest and chives.