Simpler Shrimp Bisque

Name: Simpler Shrimp Bisque
Yield: Serves 6 to 8
Cuisine: French
Ingredients: 4 tablespoons, unsalted butter; 2 pounds medium-large (31 to 40 per pound), shrimp, peeled and shells reserved, shrimp deveined and chopped; 2 , onions, chopped; 2 , carrots, peeled and chopped; 2 , celery ribs, chopped; 1/2 cup, all-purpose flour; 6 tablespoons, tomato paste; 2 , garlic cloves, minced; 2 cups, dry white wine; 6 cups, water; 2 sprigs, fresh thyme; 2 cups, heavy cream; 1 tablespoon, dry sherry; , Salt and pepper

8 comments

Appears in Cook's Country February/March 2012

Shrimp bisque is a delicious classic, but it can be daunting to make. We wanted a version that didn't involve washing every pot in your kitchen—yet still delivered great shrimp flavor.

SERVES6 to 8

TIME1¼ hours

WHY THIS RECIPE WORKS

To build a shrimp bisque with real shrimp flavor, we didn’t toss out the shrimp shells. Instead we sautéed them until bright pink, added mirepoix, and made a quick shrimp stock. This shrimp stock formed the base of our bisque. Heavy cream a...

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