Shrimp Bisque
| Serves | 6 |
|---|---|
| Menu Part | Soup |
Source: Recipe Courtesy of Cura Hospitality
Created by Cura Hospitality Chef Lance Franklin, this shrimp bisque is a lovely addition to any spring brunch buffet or cozy lunch menu.
Ingredients
1 lb. peeled, tail-off 31/40 shrimp
2.5 oz. yellow onion, diced
2.5 oz. unsalted butter
1/2 Tbsp. garlic, minced
1 Tbsp. tomato paste
1 Tbsp. paprika
1.5 oz. brandy
1/4 cup all-purpose flour
12 oz. shrimp stock
12 oz. heavy whipping cream
1/4 cup cooking sherry
1/2 tsp. Worcestershire sauce
Tabasco sauce, to taste
1/8 tsp. iodized salt
1/8 tsp. black pepper
Steps
1. Heat butter in stockpot over medium-high heat. Add onions; cook over medium heat, stirring occasionally, until caramelized, about 6 minutes.
2. Add garlic and continue to cook until aromatic, about 1 minute.
3. Add tomato paste and paprika; cook over medium heat, stirring occasionally, 3-4 minutes. Add brandy. Stir well to deglaze pan. Reduce by half.
4. Add flour to make a roux; cook over medium heat and stir frequently, 6-8 minutes. Gradually add stock, whisking constantly to work lumps. Bring to a boil, reduce heat to a gentle simmer.
5. Simmer for 45 minutes, skimming surface occasionally.
6. Puree solids until smooth. Strain pureed soup through a fine wire mesh sieve. Return to simmer. Add diced shrimp, sherry, and cream. Simmer until shrimp is cooked through, 3-4 minutes.
7. Taste soup and adjust seasoning with salt, pepper, Worcestershire and Tabasco.
Recipe courtesy of Chef Lance Franklin | Photo courtesy of Cura Hospitality and Cura Corporate Culinary Director John Cramutola, CDM, CFPP