Shrimp Bisque

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.