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Side Dishes

Shrimp Bisque

This seafood soup is made in the style of a classic bisque, with rice, seafood meat, and shells puréed to give it body. But the shrimp shells aren’t there just to thicken. They also add tons of flavor when browned in butter and puréed. It’s important to purée the soup with the shells in small batches. Remove the center of the blender lid, then cover the lid with a towel to control any blowouts.

Take note — just one pound of shrimp goes into making the bisque. To prepare it ahead, wait to cook the remaining shrimp until right before you plan to serve the soup. Then when you’re ready, gently reheat it over medium heat, stirring occasionally, until hot.

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Ingredients

HEAT:

ADD:

DEGLAZE:

STIR IN:

Test Kitchen Tip

Purchased seafood stock is a great convenience item, but if you really want to go all out, consider making your own stock for this bisque.

Instructions

Heat 4 Tbsp. butter in a large pot over high until foamy. Cook shrimp, in 2 batches, until pink and firm, about 3 minutes per batch. Transfer shrimp to a bowl. Add remaining 4 Tbsp. butter and sauté shrimp shells until golden, 4 minutes.

Add onions, carrot, and celery; season with salt and cook until vegetables soften, 2 minutes. Stir in rice and tomato paste; cook 1 minute.

Deglaze pot with ⅔ cup brandy, scraping up any brown bits; cook until it thickens. Stir in stock, thyme, and bay leaves; bring to a boil, then reduce heat to mediumlow and simmer 30 minutes. Discard thyme and bay leaves.

Purée bisque, in batches, then thoroughly strain through a fine-mesh sieve, discarding solids. Return all but 2 cups bisque to pot over medium heat.

Purée half the cooked shrimp with reserved bisque until very smooth; stir into bisque in pot.

Stir in cream and lemon juice, then season bisque with brandy, cayenne, salt, and black pepper. Garnish each serving with remaining shrimp.

Shrimp-Bisque-Step1

For the best and most intense shrimp flavor, cook the shells until golden, then simmer in the soup.

Shrimp-Bisque-Step2

Continue the flavor-building process by puréeing the shells with the soup, then strain them out.

Nutritional Facts

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