Shrimp Bisque
 
Yield: 10 (½-cup) servings
Ingredients
  • 1 pound headless medium shrimp, with shells
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons salted butter
  • 1 cup chopped sweet onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 2 tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 1 (32-ounce) carton seafood stock
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 strip orange peel, approximately 6-x-1 inches
  • ¾ cup heavy whipping cream
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon sherry
  • Garnish: fresh thyme
Instructions
  1. Peel and devein shrimp, reserving shells. Coarsely chop shrimp, cover, and refrigerate.
  2. In a medium stockpot, heat olive oil and butter over medium-high heat. Add onion, carrot, celery, and reserved shrimp shells. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are tender, approximately 10 minutes.
  3. Add tomato paste and then flour. Cook on low for 5 minutes, stirring occasionally. Add seafood stock, thyme, bay leaf, orange peel, and cream. Bring to a boil, stirring occasionally, and reduce heat to a simmer. Cook for 45 minutes.
  4. Strain stock through a fine-mesh sieve, discarding solids, and return to pot. Add salt, pepper, and chopped shrimp. Bring to a simmer, and cook just until shrimp turn opaque and pink, 2 to 3 minutes. Add sherry, stirring well.
  5. Garnish individual servings with fresh thyme, if desired.
Notes
Make-Ahead Tip: Shrimp bisque can be made a day in advance, covered, and refrigerated. Before serving, reheat gently just until hot.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shrimp-bisque-recipe/