Shrimp Bisque
Our decadent version of the classic chowder gets an intense flavor from Cognac and thyme, and is absolutely divine. Serve with crusty bread on a chilly evening for an amazing meal and a hug in a bowl!
PREP TIME
30 minutes
COOK TIME
45 minutes
Ingredients
2 pounds shell-on shrimp
4 tablespoons unsalted butter (1/2 stick)
2 medium yellow onions, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
2 tablespoons tomato paste
5 fresh thyme sprigs
2 medium bay leaves
5 cups water
3 tablespoons all-purpose flour
1/2 cup Cognac
3/4 cup heavy cream
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
4 tablespoons unsalted butter (1/2 stick)
2 medium yellow onions, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
2 tablespoons tomato paste
5 fresh thyme sprigs
2 medium bay leaves
5 cups water
3 tablespoons all-purpose flour
1/2 cup Cognac
3/4 cup heavy cream
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
Directions
Peel shrimp, reserving shells. Coarsely chop shrimp into bite-size pieces, place in a medium container, cover, and refrigerate until ready to use.
Place 1 tablespoon of the butter in a large saucepan over medium heat. Add onions, carrots, celery, and reserved shrimp shells and season with salt and pepper. Cook, stirring occasionally, until onions are just tender and shells are pink but not browned, about 5 minutes.
Increase heat to medium high and add tomato paste, thyme, and bay leaves; stir until vegetables are coated in tomato paste. Add water, stir to combine, and bring to a boil. Reduce heat to low and keep at a lively simmer until broth has a shrimp flavor, about 30 minutes. Strain through a fine mesh strainer into a heatproof container; set aside and discard solids.
Wipe out any solids in the saucepan and return it to the stove over low heat. Add remaining 3 tablespoons butter and let melt. When butter foams, whisk in flour and cook, whisking frequently, until smooth and golden brown, about 4 minutes.
Slowly whisk in Cognac, then reserved hot stock, whisking until smooth, and bring to a boil. Add cream, cayenne, and reserved shrimp and stir to combine. Simmer until flavors have melded and shrimp is cooked through but not tough, about 8 to 10 minutes. Season with salt and freshly ground black pepper, if desired.
Place 1 tablespoon of the butter in a large saucepan over medium heat. Add onions, carrots, celery, and reserved shrimp shells and season with salt and pepper. Cook, stirring occasionally, until onions are just tender and shells are pink but not browned, about 5 minutes.
Increase heat to medium high and add tomato paste, thyme, and bay leaves; stir until vegetables are coated in tomato paste. Add water, stir to combine, and bring to a boil. Reduce heat to low and keep at a lively simmer until broth has a shrimp flavor, about 30 minutes. Strain through a fine mesh strainer into a heatproof container; set aside and discard solids.
Wipe out any solids in the saucepan and return it to the stove over low heat. Add remaining 3 tablespoons butter and let melt. When butter foams, whisk in flour and cook, whisking frequently, until smooth and golden brown, about 4 minutes.
Slowly whisk in Cognac, then reserved hot stock, whisking until smooth, and bring to a boil. Add cream, cayenne, and reserved shrimp and stir to combine. Simmer until flavors have melded and shrimp is cooked through but not tough, about 8 to 10 minutes. Season with salt and freshly ground black pepper, if desired.
Looking for inspiration? Try these recipes:
Caramelized Onion and Artichoke Dip
One-pot Macaroni and Beef
Kale and Mushroom Linguine
