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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Leftover shrimp shells give this amazing flavor. From Saveur magazine. Ingredients:
8 tablespoons unsalted butter |
2 plum tomatoes, chopped |
1 large yellow onion, chopped |
1 medium carrot, chopped |
1 celery rib, chopped |
6 cups uncooked shrimp shells |
1/2 cup uncooked rice, preferably basmati |
2 tablespoons tomato paste |
1/2 cup plus 2 tbsp. brandy |
6 sprigs fresh flat leaf parsley |
6 sprigs fresh thyme |
1 dried bay leaf |
kosher salt |
1/2 cup heavy cream |
4 teaspoons fresh lemon juice |
cayenne pepper |
fresh ground black pepper |
creme fraiche (or sour cream) |
chopped chives (to garnish) |
Directions:
1. Melt 4 tablespoons of butter in an 8 quart pot over medium heat. Add the tomatoes, onions, carrots, and celery; cover and cook, stirring, until soft, about 7 minutes. Increase heat to high and add the shrimp shells and rice; cook until shells are deep red, 2-3 minutes. Stir in tomato paste, cook until browned, about 2 minutes. Remove from heat and pour in 1/2 cup brandy; return pan to high heat and cook until liquid has almost evaporated, 1-2 minutes.
2. Tie parsley, thyme, and bay leaf together with kitchen twine; add to saucepan. Add salt and 9 cups water; boil. Lower heat to medium-low, cover, and simmer for 30 minutes. Remove from heat and let soup cool.
3. Discard herb bundle. Puree soup mixture in batches in a blender. Set a sieve over a 6 quart saucepan; strain, discarding solids. Heat bisque over medium heat. Whisk in remaining butter, brandy, cream, lemon juice, and cayenne until smooth. Season with salt and pepper.
4. Divide bisque between bowls; garnish with creme fraiche and chives.
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