Shrimp bisque is a delicious fish dish, with an intense and enveloping flavor. This creamy and aromatic soup is rich in fresh shrimp, enhanced by the scent and taste of vegetables, herbs, and brandy that give an elegant touch to the dish. Ideal as a winter first course or as a second course in special menus, shrimp bisque will conquer your guests with its delicacy and refinement.
First, prepare the sauté with onion, carrot, thyme, and bay leaf in 30 g of butter over low heat for about 15 minutes, stirring to avoid browning the vegetables.
Pour in the cognac and wine.
Raise the heat and add the shrimp, preferably live.
Add salt and cayenne pepper.
Reduce the heat and let it boil for another 10 minutes or so.
Turn off the heat and let it cool.
When it is cool enough to handle, extract the shrimp, peel them, and set the meat aside after dividing each shrimp into three parts.
In a mortar, crush the shells and all the shrimp scraps gradually until you obtain a soft paste.
Incorporate the sauté with the cooking sauce into the shell mixture and the fish stock and let it boil for a few minutes, then pass everything through a food mill, adjusting the salt and pepper.
Put everything back in the pot and bring to a boil, add the breadcrumbs and let it boil for another 10 minutes or so, then strain the sauce through a very fine sieve.
Add the cream and the pieces of shrimp, bring the bisque back to a boil for two or three minutes.
Serve using the shrimp tails and garnish with fresh herbs as desired.
Immersion blender
Large pan
Wooden spoon
Fine strainer
Store the shrimp bisque in the refrigerator, preferably in an airtight container. It is recommended to consume it within 2-3 days.
Shrimp bisque is a creamy and aromatic soup originating from French cuisine.
France
| Energy (kcal) | 133.01 |
| Carbohydrates (g) | 4.49 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 5.79 |
| of which Saturates (g) | 2.53 |
| Protein (g) | 11.36 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.06 |
