Shrimp bisque (Bisque de Crevettes) is a French classic cuisine that has evolved into many versions. It has flourished to different territories bringing the evidently suiting and mouth-watery flavor of that crustacean.
Thinking of trying this recipe? If you don't have thyme and white wine, it is okay as long as your own version of this bisque have the kicking taste of the shrimp.
250g shrimp, peeled, deveined, shells set aside
2 1/2 cups shrimp stock
40ml butter, unsalted
50g each of carrots, onion, celery, cubed 1cm
Bouquet garni (1 set: 1parsley, 1 small sprig of thyme, 1/2 bay leaf, 1 stalk celery)
2T Brandy (Gran Matador ca be used)
30g tomato puree
1/2tsp paprika powder
1/8tsp cayenne powder
120ml white wine
5ml butter, unsalted
Salt, to taste
pepper, to tast
30ml all-purpose cream
In a pan, put shrimp shells and shrimp stock. Simmer for 15 minutes. Set aside. Sautee 2 or 3 pcs of shrimp. Set aside. In a stock pot, heat butter. Sweat off carrot, onion, celery, and bouquet garni. Do not brown the veggies and herbs. Set fire to med to low heat. Pour in brandy. Add shrimp, paprika, and cayenne powder. Mix by stirring for 3 mins on occasional manner. Add flour, mix in well.. Add tomato puree, white wine, and shrimp stock. Cook for 3-5mins. Transfer and run in to a food processor. Bring to simmer and strain using china cap. Boil again. Add in butter and brandy. Adjust flavor with salt and pepper. To serve, garnish with cream, and shrimp meat sauteed in butter.
Definition of bouquet garni, click here.