Rich And Velvety Shrimp Bisque

Ingredients

2 pounds extra-large shell-on shrimp (21 to 25 per pound)
3 tablespoons olive oil
1⁄3 cup brandy or cognac, warmed
2 tablespoons unsalted butter
1 small carrot, chopped fine
1 small celery rib, chopped fine
1 small onion, chopped fine
1 garlic clove, minced
1⁄2 cup all-purpose flour
4 (8-ounce) bottles clam juice
1-1⁄2 cups dry white wine
1 (14.5-ounce) can diced tomatoes, drained
1 cup heavy cream
1 tablespoon lemon juice
1 sprig fresh tarragon
Pinch cayenne pepper
2 tablespoons dry sherry or Madeira
Salt and pepper

Instructions

Peel 1⁄2 pound shrimp, reserving shells, and cut each peeled shrimp into thirds and set aside. Pat dry reserved shells and remaining unpeeled shrimp with paper towels.
Heat 12-inch skillet over high heat until very hot, about 3 minutes. Add 1-1⁄2 tablespoons oil and swirl to coat bottom of pan. Add half of shell-on shrimp and half of reserved shells and cook until shrimp are deep pink and shells are lightly browned, about 2 minutes. Transfer shrimp to medium bowl and repeat with remaining 1-1⁄2 tablespoons oil, shell-on shrimp, and shells. Return first batch of shrimp to skillet. Off heat, pour brandy over shrimp and let warm through, about 5 seconds. Wave lit match over pan until brandy ignites, then shake pan to distribute flames. When flames subside, transfer shrimp and shells to food processor and process until mixture resembles fine meal, about 10 seconds.
Heat butter in Dutch oven over medium heat. Add carrot, celery, onion, garlic, and ground shrimp and shells. Cover and cook, stirring frequently, until vegetables are slightly softened and mixture is fragrant, about 5 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 minute. Stir in clam juice, wine, and tomatoes, scraping pan bottom with wooden spoon to loosen any browned bits. Cover, increase heat to medium-high, and bring to boil. Reduce heat to low and simmer, stirring frequently, until soup is thickened and flavors meld, about 20 minutes.
Strain bisque through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Wash and dry Dutch oven, return strained bisque to pot, and stir in cream, lemon juice, tarragon, and cayenne. Bring to simmer over medium-high heat. Add reserved peeled and cut shrimp and simmer until shrimp are firm but tender, about 1-1⁄2 minutes. Discard tarragon, stir in sherry, season with salt and pepper to taste, and serve.

Rich And Velvety Shrimp Bisque

Ingredients

Instructions

Tags

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