Shrimp Bisque Recipe:

  1. Make a mirepoix by stewing 1/2 carrot and 1/2 onion (both finely chopped) in 2 tablespoons butter with 2 sprigs of parsley.
  2. Add a little thyme and 1/2 bay leaf.
  3. Add 1 cup white wine.
  4. Poach 24 shrimp in it for 8 minutes.
  5. Shell and devein half of the shrimp.
  6. Cut the meat in dice.
  7. Reserve it to use as a garnish.
  8. Crush the shells and the remaining shrimp in a mortar or run them through a food chopper.
  9. Combine this purée with 2 quarts fish velouté base., the mirepoix and the liquid in which the shrimp was poached.
  10. Bring the mixture to a boil.
  11. Simmer it for 20 minutes.
  12. Strain the soup through a fine sieve.
  13. If it seems to thick, add a little milk.
  14. Strain it again through several thicknesses of cheesecloth.
  15. At the time of serving, bring the bisque to a boil.
  16. Add 2 tablespoons butter.
  17. Add 3 tablespoons cream.
  18. Add 2 tablespoons brandy, Sherry or Madeira.
  19. Garnish it with the reserved shrimp.

List of ingredients required:

  • 1/2 carrot, finely chopped.
  • 1/2 onion, finely chopped.
  • Thyme.
  • 1/2 bay leaf.
  • 1 cup white whine.
  • 24 shrimp.
  • 2 quarts fish velouté.
  • Milk.
  • 2 tablespoons butter.
  • 3 tablespoons cream.
  • 2 tablespoons brandy, Sherry or Madeira.