Shrimp Bisque

I can think of a million reasons to eat Shrimp Bisque, but I'll just stop at "...because it's soooooooo yummy, Mommy!"

  • 2 tablespoons (1/2 stick) Organic butter, divided
  • 1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved
  • 2 bay leaves
  • 2 carrots, peeled, chopped
  • 1 Shallot, chopped
  • 3/4 cup white cooking wine
  • 1/4 cup tomato paste
  • 1/2 cup fresh flat-leaf parsley or 2 tsp dried
  • 1 tsp fresh thyme
  • Dash (or more) cayenne pepper
  • 2 Tablespoons tapioca starch
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Organic heavy whipping cream
  • 3 Tablespoons fresh lemon juice

PREPARATION

    1. Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 2 bay leaves and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. DO AHEAD: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.
    2. Melt 1 tablespoon butter in a large heavy pot over medium heat.  Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
    3. Remove pot from heat; add white wine. Return pot to heat and stir, 2-3 minutes. Add tomato paste; stir for 1 minute. Add shrimp stock, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme. If I use the fresh parsley, I use a wire mesh tea ball to hold it while it simmers. If you blend it with all that green parsley the color is weird and not so appetizing :-) Remove 1/2  cup of soup and pour over tapioca starch in separate bowl. Stir with a fork and return it to the pot.
    4. Rough chop shrimp and mix with salt and pepper in a small bowl. Saute in a bit of butter until just opaque. Pour soup mixture over shrimp. Stir in cream*
    5. Use a blender** to puree the soup (and hide all that wonderfulness from children!)  and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.
  • I make this soup up until the end of step 4. Then, I refrigerate until the next day. This isn't necessary but it elevates the flavor unbelievably!
  •  I LOVE my NINJA and use it for so many things and it does a great job making this soup just the right consistency. This is a GREAT investment and I use it to make Almond Joy Date Balls, Smoothies, Oat Balls, and a ton of other recipes!