• 4servings
  • 55minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D
MineralsNatrium, Calcium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds shrimp, shelled and deveined, shells reserved

  2. Extra-virgin olive oil

  3. 1 stick (8 tablespoons) unsalted butter

  4. 2 1eeks, trimmed, halved lengthwise, and rinsed well

  5. 3 stalks celery, cut into big chunks

  6. 2 carrots , cut into big chunks

  7. 3 sprigs fresh thyme

  8. 1 bay leaf

  9. 2 strips orange zest

  10. 2 tablespoons tomato paste

  11. 1/4 cup brandy

  12. 3 tablespoons all-purpose flour

  13. 4 cups heavy cream

  14. Kosher salt and freshly ground black pepper

  15. Finely grated orange zest, for garnish

  16. Finely chopped fresh chives, for garnish

Instructions Jump to Ingredients ↑

  1. Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery , carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

  2. Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze , scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.

  3. Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.


Send feedback