Serves 8
95 min
Shrimp Bisque
Recipe GLPR8f4fa4accd840b
A luxurious Mediterranean-inspired soup featuring tender shrimp in a velvety, deeply flavored broth. Shrimp shells and heads are simmered with tomatoes and white wine to create a rich stock, then blended with creamy rice to achieve an elegant bisque consistency.
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Ingredients
4 pounds large shrimp with heads
2 tablespoons unsalted butter
1 medium onion, chopped
1 1/2 cups chopped tomatoes
1 1/2 quarts chicken, fish, or vegetable broth
1 1/2 cups dry white wine
1/2 cup Arborio or short-grain risotto rice
4 tablespoons unsalted butter
1 cup heavy cream
Salt to taste
Cayenne pepper to taste
3 tablespoons fresh chervil or parsley, minced
Directions
Separate the heads from the shrimp bodies, then peel and devein the shrimp meat. Chop the reserved heads and shells into smaller pieces using a food processor for about 30 seconds until coarsely broken down. Pat the peeled shrimp dry and refrigerate until ready to use.
In a large 4-quart pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 10 minutes. Add the chopped shrimp heads and shells, along with the tomatoes, white wine, and broth. Bring to a simmer, cover the pot, and maintain a gentle simmer for 30 minutes to develop flavor.
Carefully strain the entire broth mixture through a fine-mesh strainer into a bowl, pressing gently on the solids to extract all liquid. Discard the solids. You should have approximately 6 cups of shrimp-infused broth.
Pour 2 cups of the strained shrimp broth into a small saucepan and add the rice. Bring to a simmer, cover, and cook gently for about 30 minutes, stirring occasionally, until the rice is very soft and almost mushy.
Cut the reserved shrimp meat into small chunks. Transfer the cooked rice and its broth to a blender or food processor along with the shrimp chunks and 4 tablespoons of butter. Blend on high speed for about 2 minutes until completely smooth and creamy.
Pour the puréed mixture into a large pot and add the remaining shrimp broth. Bring to a simmer over medium heat, then whisk in the heavy cream until fully incorporated. Pass the entire soup through a fine-mesh strainer into a clean pot to ensure a silky-smooth texture.
Return the soup to a simmer. Taste and adjust seasoning with salt and cayenne pepper to your preference. If the soup is too thick, thin it with small amounts of additional broth or water until you reach the desired consistency.
Ladle the hot bisque into warmed serving bowls and garnish each portion generously with fresh minced chervil or parsley. Serve immediately.
