Shrimp Bisque

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 lbs shrimp, shelled and deveined, shells reserved
• extra-virgin olive oil
• 1/2 cup unsalted butter
• 2 leeks, trimmed, halved lengthwise, and rinsed well
• 3 stalks celery, cut into big chunks
• 2 carrots, cut into big chunks
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 slices orange zest
• 2 tablespoons tomato paste
• 1/4 cup brandy
• 3 tablespoons all-purpose flour
• 4 cups heavy cream
• kosher salt & freshly ground black pepper
• finely grated orange zest, for garnish
• finely chopped fresh chives, for garnish

Recipe

• 1 heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
• 2 take the pot off the heat and carefully pour in the brandy. ignite the brandy with a long kitchen match and let burn until the flame subsides. return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. add the cream and bring to a boil. immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. strain into a clean pot and season with salt and pepper.
• 3 chop the shrimp. return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.