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Shrimp bisque
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| Artist: |
_ |
| Categories: |
Seafood, Shrimp, Soups & Stews |
| Yield: |
12 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 1
| oz | Unsalted butter | | 2
| oz | Onion | | 2
| oz | Carrot | | 1
| lbs | Prawn | | 1/4
| | Bay leaf | | 1/4
| tbsp | Thyme | | 4
| | Parsley | | 1
| oz | Tomato paste | | 2
| oz | Brandy | | 6
| oz | Dry white wine | | 1
| quart | Veloute sauce | | 1
| pint | Fish stock | | 1
| cup | Heavy cream | | | Kosher salt | | | White pepper |
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Procedures:
| 1 | Heat the butter in a saucepan, over a medium flame add the onions and carrotssaute until lightly browned add the shrimp, bay leaf, thyme, and parsley saute until the shrimp turn pinkadd the tomato paste-mix well add the brandy and winesimmer until reduced by half remove the shrimp, shell, and return shells to the pan cut the shrimp into small dice and reserve as garnish add the veloute and stock to the saucepansimmer for 10-15 minutes strain through a chinois return to the saucepan, return to a simmer finish with the heated cream season to taste with salt and white pepper garnish with the diced shrimpserve hot |
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