https://www.copymethat.com/r/utdJivNQn/shrimp-bisque/
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utdJivNQn
2024-09-19 02:09:45
Shrimp Bisque
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Ingredients
- 3 lbs shrimp (with shells on)
- 8 tbsp butter (divided)
- 6 tbsp arrowroot flour
- 1 tsp paprika
- 1 tbsp plus 2 tsp Old Bay-style seasoning (I actually use New Bae from Primal Palate)
- 5 cups water or chicken broth (how to make chicken broth)
- 1 cup minced green bell pepper
- 1 cup minced yellow onion
- 1 cup chopped tomato
- 1 tbsp tomato paste
- 1 ½ cups whipping cream
- ¼ cup sherry
- 1 to 2 tsp sea salt
Steps
- Steaming shrimp inside the shell makes them tender rather than rubbery, so to devein them while keeping the shells on I use a clean pair kitchen scissors to cut down the back of the shrimp.
- With the top area exposed, I can usually use my scissors to remove anything I see, or another option is simply to rinse them after trimming.
- Bring water to a boil and place half the shrimp inside a steamer basket.
- Cover and steam until they turn pink - about 4 to 6 minutes - tossing a few times to make sure that the ones at the bottom don't overcook.
- Chill shrimp immediately to keep them from cooking further.
- Peel the shrimp once they have cooled. Set aside the peels for stock, then place the shrimp back in the fridge.
- Before you start the stock, you're going to make a roux, which will thicken the bisque.
- Add 6 tablespoons butter and 6 tablespoons arrowroot flour to a pan and cook over low/med heat for 4 to 5 minutes, then pour the roux into a small container and set aside.
- In a large pot, add 2 tablespoons butter, shrimp shells, paprika, and bay seasoning.
- Sauté on low for 2 to 3 minutes, mashing a little as you stir to crush the shells.
- Next, add in 5 cups water or chicken broth and bring to a boil.
- When water reaches a boil reduce the heat, cover, and allow to simmer for 15 minutes.
- While the shells are simmering, set aside several whole shrimp for garnish (as many as you will need for serving) then chop the rest into pieces.
- When the 15 minutes is up, strain out the shells and return broth to the pot.
- Add in onion, green bell pepper, tomato paste, tomatoes, and cream. Bring to a boil, reduce heat and simmer for 15 minutes, then add in sherry and chopped shrimp and simmer for an additional 5 minutes.
- Last, whisk the roux (it has probably separated a little) and pour it into the pot while stirring constantly - I use a whisk to stir.
- Simmer (uncovered this time) for another 5 minutes.
- Remove from heat and add salt to taste. I start with 1 teaspoon and increase in ½ teaspoon increments as needed.