Shrimp Bisque
Soup, a Way of Life
Shrimp Bisque
Soup, a Way of Life
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2 pounds shrimp shells 2 cups dry white wine 12 large shrimp in the shell 5 tablespoons unsalted butter 2 tablespoons olive oil 1 small onion, coarsely chopped 1 small carrot, peeled and coarsely chopped 1 small rib celery, coarsely chopped 1 medium clove garlic, smashed and peeled 2 whole cloves 1 sprig thyme 1/3 cup Cognac or brandy 6 small ripe tomatoes (1 pound) cored and coarsely chopped 2 teaspoons tomato paste 1 sprig tarragon 6 tablespoons all purpose flour 2 tablespoons mild paprika 1 cup heavy cream 5 teaspoons kosher shalt hot red pepper sauce, to taste fresh lemon juice, to taste Directions: In a medium saucepan, bring 1 pound shrimp shells, 5 cups water, and 1 cup wine to a boil. Lower the heat and simmer for 15 minutes. Add 2 cups water and return to a boil. Stir in the shrimp, pushing the shrimp down into the liquid. Return to a boil. Cover, remove from the heat, and let sit for 5 minutes. Remove the whole shrimp from the pan. Peel and quarter the shrimp. Discard the shells and refrigerate the shrimp. Strain the liquid through a fine mesh sieve, pushing down firmly to extract as much liquid as possible. Discard the used shells and reserve the liquid. Measure 6 cups; reserve any additional for another use. In a medium stockpot, heat 2 tablespoons butter and the oil over high heat. When the fat is very hot, add the remaining shrimp shells and cook, stirring, for 8 to 10 minutes, until the shells take on quite a bit of color. Stir in the onion, carrot, celery, garlic, cloves, and thyme. Lower the heat to the lowest possible level and cook, stirring occasionally, for 10 minutes. Pour in the remaining wine and the brandy. Raise the heat. Bring just to a boil. Pour in the reserved cooking liquid. Bring to a boil. Stir in the tomatoes. Dilute the tomato paste with a little of the liquid and stir into the pot. Bring to a boil. Lower the heat and simmer, covered, for 25 minutes. Add the tarragon and simmer for 3 minutes more. Strain the broth first through a colander to remove the large pieces and then through a damp cloth lined sieve. There should be 6 cups. Reserve. In a medium saucepan, melt the remaining butter over very low heat. Stir in the flour and paprika to make a roux. Cook, alternately stirring and mashing the scanty roux down in the pan, for 5 minutes. Whisk 1 cup of the reserved liquid into the pan until smooth. Slowly whisk in the remaining liquid. Bring to a boil, whisking frequently, to ensure a smooth soup. Lower the heat and simmer, stirring with a wooden spoon, especially around the edges of the pan, for 10 minutes. The soup can be made ahead up to this point and refrigerated. To serve, reheat the soup if it has been refrigerated. Stir in the cream, salt, hot red pepper sauce, lemon juice, and reserved shrimp and heat through. Makes 6 cups. |