Shrimp Bisque with Pernod
Recipe GLPR3462ac62cace5c
A classic French bisque featuring succulent shrimp infused with the distinctive anise flavor of Pernod. Sweet shrimp shells are toasted and simmered to create a rich, aromatic stock, which forms the foundation of this silky soup. The bisque is thickened with rice and enriched with cream, creating an elegant first course worthy of a special occasion.
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Ingredients
1 1/4 pounds medium shrimp, peeled, deveined, and shells reserved
1/2 stick unsalted butter, divided
1/2 cup Pernod liqueur
2 quarts water
1 bay leaf
3 carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons long-grain white rice
2 tablespoons tomato paste
3/4 teaspoon cayenne pepper
2 teaspoons salt, plus more to taste
1/3 cup heavy cream
Fresh lemon juice to taste
Fresh chives, chopped, for garnish
Directions
Heat 1 tablespoon of butter in a large 4-quart pot over medium-high heat. Add the reserved shrimp shells and cook, stirring frequently, until they turn golden and fragrant, about 3 to 4 minutes. Pour in the Pernod and continue to stir frequently, allowing most of the liquid to evaporate, about 2 to 3 minutes. Add the water and bay leaf, then bring to a simmer. Cook uncovered for 20 minutes. Strain the shrimp stock through a fine sieve into a bowl, pressing gently on the shells to extract as much liquid as possible, then discard the shells.
While the stock simmers, heat 1 tablespoon of butter in a separate large 6-quart heavy pot over moderate heat. Add the shrimp, season lightly with salt, and cook, stirring frequently, until just cooked through, about 3 to 4 minutes (shrimp should be opaque throughout). Using a slotted spoon, transfer the shrimp to a bowl and set aside. Add the remaining 2 tablespoons of butter to the same pot, then add the chopped carrots, celery, and onion. Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Stir in the rice, tomato paste, cayenne pepper, and 2 teaspoons of salt. Pour in the strained shrimp stock and bring to a simmer. Cover and cook until the rice is tender, about 20 minutes. Set aside 12 whole shrimp for garnish. Roughly chop the remaining shrimp and stir them into the bisque.
Working in batches, carefully transfer the bisque to a blender (exercise caution when blending hot liquids—fill the blender only halfway, place a towel over the lid, and allow steam to escape). Blend each batch until completely smooth. Pass the puréed bisque through a fine sieve into a clean pot, pressing gently to ensure a silky texture. Stir in the heavy cream and warm the bisque over low heat, stirring occasionally, until heated through. Do not allow the bisque to boil. Taste and adjust the seasoning with fresh lemon juice and additional salt as needed.
Dice the reserved 12 whole shrimp into 1/4-inch pieces. Ladle the bisque into bowls and top each serving with some of the diced shrimp and a sprinkle of fresh chopped chives.
