Shrimp Bisque

Recipe from Stacy Oden

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Cooking time: 1 h. 20 min

Servings 3

Bisque is served in a cup or in a broth bowl with two handles. Celebrity chefs and culinary experts often say that some used foods should not be thrown away. This fully applies to shrimp peelings, because they can be used to prepare the basis for the most aromatic French Bisque soup. Let’s take a look at this rather simple recipe for this remarkably flavourful meal!

Heavy cream

400 ml
Water

400 ml
Shrimp

300 g.
Dry white wine

100 ml
Onion

1 pieces
Carrots

1 pieces
Tomato paste

2 tbsp.
Table cream

2 tbsp.
Salt and Black Pepper

to taste

Calories

647 kcal
Protein

29 g
Fat

39 g
Carbohydrates

15 g

Peel the onions and carrots and dice them into small cubes. It is advisable to cut the vegetables into smaller pieces - although the base is still cooked for a long time (more than an hour), some larger pieces of carrots can remain stiff in the middle even after a long boiling time.
In a heavy-bottomed pot, heat vegetable oil and place the peeled shrimp. Fry them, stirring occasionally, for about 4 minutes. They should brown slightly. Then transfer the cooked shrimp to a plate.
Put the onions, carrots and shrimp peels into the pan. Cook while stirring for 3 minutes.
Pour 400 ml of water and wine into a saucepan. Add tomato paste and mix everything well. Cover the pan with a lid and simmer everything together over low heat for about 1 hour 20 minutes, stirring the mixture occasionally. During this time, the vegetables will boil and it will be easy to turn them into a puree.
Run the resulting mixture through a sieve, selecting the shrimp peelings from the rest of the mass. You will get a semi-viscous fragrant mass. Pour the soup back into the pot and return to the stove, letting it simmer over low heat for 3-5 minutes.
In the meantime, heat the heavy cream, but don’t bring it to a boil. Pour hot cream in a thin stream with constant stirring, season the soup with salt and pepper and immediately remove from heat.
Pour the soup into bowls, topping each with fried shrimp and garnishing with basil.

The consistency of this soup is somewhere between puree soup and regular broth. It is quite fluid, not so viscous, so it is usually served by pouring into an ordinary tea cup. That is, it is not so much eaten as drunk.
This soup can be prepared not only from shrimp shells. Leftovers from lobsters, crabs, crayfish, lobsters and other crustaceans that have similar taste qualities are also suitable.
You can skip adding peeled shrimp altogether, they are rather decorative pieces for this dish. Bisque soup is usually prepared only from leftovers that remain after cooking other dishes.