Shrimp Bisque
Authentic Shrimp Bisque Recipe from France with Fresh Lime Juice and Jalapeno Peppers
Introduction
Shrimp Bisque is a classic French soup that is rich, creamy, and full of flavor. This luxurious soup is perfect for a special occasion or a cozy night in.
History
Shrimp Bisque has its origins in French cuisine, where bisques are known for their smooth and velvety texture. The word "bisque" actually comes from the Bay of Biscay, a region in France known for its seafood. Originally, bisques were made with shellfish, such as lobster or crab, but shrimp bisque has become a popular variation.
Ingredients
- 1 lb (454 g) large shrimp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tbsp good olive oil
- 2 cups chopped leeks, white and light green parts (3 leeks)
- 1 tbsp chopped garlic (3 cloves)
- Pinch of cayenne pepper
- 0.25 cup cognac or brandy
- 0.25 cup dry sherry
- 4 tbsp (0.5 stick) salted butter
- 0.25 cup all-purpose flour
- 2 cups half-and-half
- 0.33 cup tomato paste
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
How to prepare
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 0.75 cup.
- Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook for 1 more minute.
- Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
- Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
- In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
- Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season to taste and serve hot.
Variations
- Add diced vegetables, such as carrots or celery, for added texture and flavor.
- Substitute the shrimp with crab or lobster for a different twist on this classic dish.
- For a lighter version, use coconut milk instead of half-and-half.
Cooking Tips & Tricks
To enhance the flavor of the bisque, be sure to use high-quality seafood stock.
- For a smoother texture, strain the shrimp and leek mixture before adding it to the soup.
- Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Adjust the seasonings to your taste, adding more salt, pepper, or cayenne as needed.
Serving Suggestions
Serve Shrimp Bisque with crusty bread or a side salad for a complete meal. Garnish with fresh herbs, such as parsley or chives, for a pop of color.
Cooking Techniques
Simmer the shrimp shells with seafood stock to infuse the broth with flavor.
- Puree the shrimp and leek mixture for a smooth and velvety texture.
- Thicken the bisque with a roux made from butter and flour.
Ingredient Substitutions
Use vegetable stock instead of seafood stock for a vegetarian version of this soup.
- Substitute shallots for leeks for a milder flavor.
- Use white wine instead of brandy or sherry for a different taste profile.
Make Ahead Tips
Shrimp Bisque can be made ahead of time and reheated before serving. Store the soup in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Serve Shrimp Bisque in individual bowls garnished with a drizzle of olive oil and a sprinkle of paprika. Add a dollop of sour cream or crème fraîche for a creamy finish.
Pairing Recommendations
Pair Shrimp Bisque with a crisp white wine, such as Chardonnay or Sauvignon Blanc. Serve with a side of garlic bread or a green salad for a complete meal.
Storage and Reheating Instructions
Store any leftover Shrimp Bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through.
Nutrition Information
Calories per serving
Each serving of Shrimp Bisque contains approximately 350 calories.
Carbohydrates
Each serving of Shrimp Bisque contains approximately 15 grams of carbohydrates.
Fats
Each serving of Shrimp Bisque contains approximately 20 grams of fats.
Proteins
Each serving of Shrimp Bisque contains approximately 25 grams of proteins.
Vitamins and minerals
Shrimp Bisque is a good source of vitamin A, vitamin C, calcium, and iron.
Alergens
Shrimp Bisque contains shellfish, dairy, and gluten.
Summary
Shrimp Bisque is a rich and creamy soup that is high in proteins and fats. It is a good source of vitamins and minerals, but it is also high in calories.
Summary
Shrimp Bisque is a decadent and flavorful soup that is perfect for a special occasion or a cozy night in. With its rich and creamy texture, this soup is sure to impress your guests and satisfy your cravings for a luxurious meal.
How did I get this recipe?
I recall the feeling of curiosity that washed over me when I found this recipe for Shrimp Bisque in an old cookbook at a thrift store. The faded pages were filled with handwritten notes and stains from years of use, indicating that this particular recipe had been treasured by someone before me. As I read through the ingredients and instructions, I could almost taste the rich, creamy soup and the plump, succulent shrimp that would surely make this dish a showstopper.
I had always been an adventurous cook, eager to try new recipes and experiment with different flavors. But there was something about this Shrimp Bisque recipe that called out to me, as if it held the key to unlocking a whole new world of culinary delights. I couldn't wait to get home and start gathering the ingredients to bring this dish to life.
As I began to prepare the Shrimp Bisque, I found myself reminiscing about all the other recipes I had collected over the years. Some were handed down from my own mother and grandmother, while others were shared with me by friends and neighbors. Each recipe held a special place in my heart, a memory of a shared meal or a celebration marked by good food and laughter.
But this Shrimp Bisque recipe felt different somehow, as if it had been waiting for me to discover it and make it my own. I carefully peeled and deveined the shrimp, savoring the briny scent that filled the air as I worked. The onions and garlic sizzled in the pot, releasing their savory aroma and setting the stage for the star of the show – the shrimp.
As I added the shrimp to the pot, I watched as they turned from translucent to pink, their shells releasing a rich, flavorful broth that would become the base of the bisque. I added in the cream, the herbs, and a splash of brandy, letting the flavors meld together into a velvety smooth soup that promised to be a feast for the senses.
As the bisque simmered on the stove, I couldn't help but think about the person who had first penned this recipe. Who were they, and what had inspired them to create such a dish? Had they shared it with loved ones, as I now planned to do with my own family? The mystery of the recipe only added to its allure, making me feel as if I were part of a culinary tradition that stretched back through the ages.
Finally, the moment of truth arrived as I ladled the steaming bisque into bowls and garnished it with a sprinkle of fresh herbs. I took a hesitant sip, letting the flavors dance on my tongue and transport me to a world of sea and sunshine. The shrimp were tender and sweet, the broth rich and velvety, with a hint of warmth from the brandy that lingered on my lips.
I knew in that moment that this Shrimp Bisque would become a staple in my own recipe collection, a dish to be shared and savored with those I loved. And as I sat down to enjoy my first bowl, I felt a deep sense of gratitude for the person who had first shared this recipe with the world, knowing that their legacy would live on in every spoonful of soup that I served.
As I finished my meal, I couldn't help but smile, feeling a sense of connection to all the cooks who had come before me, each one passing down their knowledge and love of food through the simple act of sharing a recipe. And as I closed the cookbook and tucked it away on my shelf, I knew that this Shrimp Bisque would always hold a special place in my heart, a reminder of the magic that can be found in a humble bowl of soup.