Shrimp Bisque

Queen of Soup

When I cook shrimp I make a point of shelling them and freezing the shells. It takes awhile, but eventually I have a gallon bag packed full of shrimp shells and it's time to make shrimp bisque.

Bisques are the queens of soup. Luscious, rich, subtle, and smooth, they fill your mouth with the essence of whatever ingredient they're based on. Lobster bisque is the queen of queens, but given the price of lobster it would take me years to collect enough shells to make lobster stock, so in the seafood category shrimp is my fallback.

I won't go into making the stock here -- there are plenty of recipes around -- save to say that the raw shells should be roasted in the oven to concentrate their flavors before making the stock.

This particular recipe comes from Patricia G. Solley's Web site, www.soupsong.com.

Shrimp Bisque

1 tbsp butter
1/4 c onion -- finely diced
1/4 c celery -- finely diced
1/4 c carrot -- finely diced
1 ea 15 oz. can tomatoes -- diced
2 tbsps olive oil
1 lb shrimp -- in shells
5 c shrimp stock
1 c vermouth (or dry white wine)
4 tbsps rice -- uncooked
2 tbsps butter
1/2 c heavy cream
sherry

In a skillet, sauté the onion, celery, and carrot in the butter for 5 minutes, until the vegetable are soft, not brown. Add the tomato pieces and sauté for another 5 minutes. Scrape out into a bowl and reserve.

In the same pan, heat the olive oil then add the whole shrimp. Cook until the shells are red and crisp--about 4-5 minutes. Scrape out of the pan and let cool.

While the shrimp are cooling, heat the stock and wine in a large saucepan, add the reserved vegetables and the rice, bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes.

Peel the cooled shrimp, separating the shells and the meat, and toss the shells into the cooking soup.

When the soup has finished cooking, puree in a blender, solids first (including the shells), then strain back into the pot.

Take half of the reserved shrimp, puree them in the blender (slowly adding enough hot stock to completely emulsify them)--and pour them into the pot.

Enrich the soup by whisking in the softened butter and the cream, then season to taste with salt and pepper. Let sit, for flavors to blend, until ready to serve.

When ready to serve, sauté thin bread slices in butter until crisp and brown, then drain. Slice the remaining shrimp lengthwise and briefly sauté them over high heat with the Cognac or wine. Mince the tarragon or other herb finely. Ladle the soup into bowls, drizzle lightly with sherry, top with the shrimp and minced herb, and pass the croûtons separately.

Kevin