Shrimp Bisque
By America's Test KitchenPublished on December 13, 2011
Time
1½ hours
Yield
Serves 8 to 10
Ingredients
4 tablespoons unsalted butter 2 pounds medium shrimp, peeled, deveined, and chopped; shells reserved2 onions, chopped2 celery ribs, chopped2 carrots, peeled and chopped2 garlic cloves, minced6 tablespoons all-purpose flour 6 tablespoons tomato paste 6 (8-ounce) bottles clam juice 2 cups white wine 2 sprigs fresh thyme 2 cups heavy cream Salt and pepper
Before You Begin
If desired, stir 1 tablespoon of brandy into the bisque just before serving.
Instructions
- Melt butter in large Dutch oven over medium heat. Add reserved shrimp shells and cook until spotty brown, about 5 minutes. Stir in onions, celery, and carrots and cook until beginning to soften, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until lightly browned, about 2 minutes. Stir in tomato paste and cook for 1 minute. Add clam juice, wine, and thyme and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes.
- Pour broth through fine-mesh strainer into large saucepan, pressing on solids to extract juices. Discard solids in strainer.
- Bring broth to simmer over medium heat. Stir in shrimp and cream and simmer until shrimp are cooked through, about 5 minutes. Season with salt and pepper. Serve.
- Make Ahead: The broth can be prepared through step 2 and refrigerated in an airtight container for up to 24 hours.
Time
1½ hoursYield
Serves 8 to 10Ingredients
4 tablespoons unsalted butter
2 pounds medium shrimp, peeled, deveined, and chopped; shells reserved
2 onions, chopped
2 celery ribs, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
6 tablespoons all-purpose flour
6 tablespoons tomato paste
6 (8-ounce) bottles clam juice
2 cups white wine
2 sprigs fresh thyme
2 cups heavy cream
Salt and pepper
Ingredients
4 tablespoons unsalted butter
2 pounds medium shrimp, peeled, deveined, and chopped; shells reserved
2 onions, chopped
2 celery ribs, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
6 tablespoons all-purpose flour
6 tablespoons tomato paste
6 (8-ounce) bottles clam juice
2 cups white wine
2 sprigs fresh thyme
2 cups heavy cream
Salt and pepper
Ingredients
4 tablespoons unsalted butter
2 pounds medium shrimp, peeled, deveined, and chopped; shells reserved
2 onions, chopped
2 celery ribs, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
6 tablespoons all-purpose flour
6 tablespoons tomato paste
6 (8-ounce) bottles clam juice
2 cups white wine
2 sprigs fresh thyme
2 cups heavy cream
Salt and pepper
Why This Recipe Works
All great soups start with a great base. In our Shrimp Bisque recipe, shrimp shells are cooked with vegetables and bottled clam juice to create a potent foundation. Adding white wine and brandy (if desired) helps balance our Shrimp Bisque recipe, offsetting the richness of the heavy cream. Cooking the flour in the roux for a full two minutes removes its starchy flavor.
Before You Begin
If desired, stir 1 tablespoon of brandy into the bisque just before serving.
Instructions
- Melt butter in large Dutch oven over medium heat. Add reserved shrimp shells and cook until spotty brown, about 5 minutes. Stir in onions, celery, and carrots and cook until beginning to soften, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until lightly browned, about 2 minutes. Stir in tomato paste and cook for 1 minute. Add clam juice, wine, and thyme and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes.
- Pour broth through fine-mesh strainer into large saucepan, pressing on solids to extract juices. Discard solids in strainer.
- Bring broth to simmer over medium heat. Stir in shrimp and cream and simmer until shrimp are cooked through, about 5 minutes. Season with salt and pepper. Serve.
- Make Ahead: The broth can be prepared through step 2 and refrigerated in an airtight container for up to 24 hours.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments