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 aroma and taste of vegetables, aromatic herbs, and brandy, which add a touch of elegance to the dish. Ideal as a winter first course or as a second course in special menus, shrimp bisque will captivate your guests with its delicacy and refinement.
First, prepare the base 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.
Increase the heat and add the shrimp, preferably alive.
Add the salt and cayenne pepper.
Reduce the heat and let it simmer for another 10 minutes or so.
Turn off the heat and let it cool.
When it's possible to touch without burning yourself, remove the shrimp, shell them, and set the flesh aside after dividing each shrimp into three parts.
In a mortar, crush the shells and all the shrimp scraps a little at a time until you get a soft paste.
Incorporate the base with the cooking juices into the shell paste 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 bread crumbs, and let it boil for another 10 minutes or so, then pass the sauce through a very fine sieve.
Add the cream and shrimp pieces, bring the bisque back to a boil for two or three minutes.
Serve using the shrimp tails and garnish with aromatic herbs as desired.
Immersion Blender
Large Pan
Wooden Spoon
Fine Sieve
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.
Francia
| 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 |
