Recipe of Homemade Shrimp Bisque
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Prepare Award-winning Shrimp Bisque. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Shrimp Bisque, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shrimp Bisque delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few ingredients. You can have Shrimp Bisque using 14 ingredients and 12 steps. Here is how you cook that.
Prep time 30 minutes, cook time 45 minutes. Total time 1 hour 15 minutes.
12-15 servings.
Ingredients and spices that need to be Take to make Shrimp Bisque:
- 1 cup butter, divided
- 1 1/3 cups A/P flour
- 3 qts Seafood Stock
- 2 lbs Shrimp (medium size), peeled & deveined. Reserve the shells
- 2 large onions, chopped
- 6-8 Garlic Cloves, smashed
- 3 Tbsp Smoked Paprika
- 1/4 cup Tomato Paste
- 3 Fluid ozs Brandy
- 1 quart Heavy Cream
- 1 tsp Tobasco sauce
- 1 tsp Worcestershire sauce
- 1 tsp Seafood Seasoning
- Croutons
Steps to make Shrimp Bisque
- To make the rue, use a large sauce pan over medium heat, melt 3/4 cup of the butter and add the flour. Cooking and stirring about 7-10 minutes. This removes the flour taste and the brown color will add flavor. Season with salt and pepper.
- Stir in the seafood stock and simmer for about 15 minutes. Turn off heat and set aside.
- Chop onions, set aside. Peel and devein shrimp, setting shrimp aside and keep shells to sauté.
- In large skillet with sides over medium heat, add 1/4 cup butter, chopped onions and shrimp shells. Cook until onions are opaque and shells are pink.
- Add garlic, tomato paste and Paprika and cook until browned.
- Stir in brandy and light on fire to burn off alcohol. Simmer until thickened.
- Now add the stock you made earlier. Stir to combine. Lower heat and simmer for 30 to 45 minutes.
- Next strain through a fine mesh strainer to remove the shells and onions, leaving velvety smooth stock. Return to the large pan to simmer.
- Heat cream and add to stock in pan. Stir together.
- Dice shrimp and sauté them in the skillet over medium heat until just pink.
- Stir cooked diced shrimp, Tabasco, Worcestershire sauce and seafood seasoning to pan. Stir to combine.
- Place in bowl and top with a few croutons. Enjoy!
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