Shrimp Bisque Elegante

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter, divided
• 1 1/2 lbs medium shrimp, peeled, deveined, shells reserved (about 45)
• 2 bay leaves, divided
• 2 carrots, peeled, chopped
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1/2 cup brandy
• 1/4 cup long-grain rice
• 2 tablespoons tomato paste
• 3 sprigs flat leaf parsley, fresh
• 3 sprigs thyme, fresh
• 1/4 teaspoon cayenne pepper (or more)
• kosher salt & freshly ground black pepper
• 1/2 cup heavy whipping cream
• 3 tablespoons fresh lemon juice
• 1/4 cup finely chopped fresh chives

Recipe

• 1 melt 1 tablespoon butter in a large heavy pot over medium-high heat. add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. add 1 bay leaf and 8 cups water. simmer uncovered for 25 minutes. set a fine-mesh strainer over a large bowl. strain, discarding solids. do ahead shrimp stock can be made 3 days ahead. let cool slightly; chill uncovered until cold, then cover and keep chilled.
• 2 melt 1 tablespoon butter in a large heavy pot over medium heat. add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. transfer shrimp to a plate. add remaining 2 tablespoons butter to same pot. add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
• 3 remove pot from heat; add brandy. return pot to heat and stir until almost evaporated, 2-3 minutes. add rice and tomato paste; stir for 1 minute. add shrimp stock, remaining bay leaf, parsley, thyme, and ¼ teaspoons cayenne. simmer uncovered until flavors meld and rice is soft, about 20 minutes. season with salt and pepper. reserve 4 shrimp for garnish and stir remaining shrimp into bisque. remove parsley, thyme, and bay leaf.
• 4 working in batches, purée bisque in a blender until smooth. pour through a fine-mesh strainer set over a clean pot. discard solids in strainer. stir in cream and reheat bisque over medium heat. add lemon juice. season to taste with salt, pepper, and more cayenne, if desired.
• 5 mince reserved shrimp and mix with chives in a small bowl. place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. ladle bisque around garnish and serve.