From
A Past Edition OfThe New Orleans Menu Daily
By Tom Fitzmorris
Shrimp Bisque
I used to think of shrimp bisque as something we had to put up with when crawfish bisque was not available. This was a crazy idea. The two kinds of bisques should have few similarities. For example, while a roux-based stock is perfect for crawfish bisque, shrimp demands more delicacy--a creamy broth, I think. Shrimp also blends well with herbs, particularly those in the dill-basil-tarragon part of the universe.
This recipe requires more shrimp shells than actual shrimp. It will leave you about a pound of shrimp that you can use for salads, shrimp remoulade, or just snacking on while you cook.
Stock:
3 lbs. medium head-on shrimp
2 Tbs. salt-free Creole seasoning
1 tsp. salt
Leaves and tops from a bunch of celery
1/2 small onion, cut up
1 bay leaf
1/4 ripe red bell pepper
1/4 cup brandy
1 tsp. lemon juice
1 tsp. tarragon
1/2 tsp. chervil
1/2 tsp. dill
1 tsp. Louisiana hot pepper sauce
1 1/2 cups heavy whipping cream
3 lbs. medium head-on shrimp
2 Tbs. salt-free Creole seasoning
1 tsp. salt
Leaves and tops from a bunch of celery
1/2 small onion, cut up
1 bay leaf
1/4 ripe red bell pepper
1/4 cup brandy
1 tsp. lemon juice
1 tsp. tarragon
1/2 tsp. chervil
1/2 tsp. dill
1 tsp. Louisiana hot pepper sauce
1 1/2 cups heavy whipping cream
1. To make the stock, put the shrimp, Creole seasoning, and salt into a saucepan with 12 cups of water. Bring it up to a light boil, then lower to a bare simmer.
2. After six minutes, remove the shrimp and set aside to cool. Add the other stock ingredients and return to a simmer. Peel the shrimp. Reserve the meat, but return the shells to the stock. Continue to simmer the stock, uncovered, for 25 minutes more. Strain the stock and discard the solids.
3. While the stock is simmering, put the the bell pepper under a hot broiler, skin side up, until the skin is blackened here and there. Allow to cool, then peel the skin off the peppers.
4. Put the peppers and about half the shrimp meat into a food processor with 2 tablespoons of stock. Process into a rough puree.
5. Transfer the shrimp-pepper mixture to a saucepan over medium heat. Add the brandy and lemon juice and bring to a boil. Boil for a minute, stirring a little. Add the tarragon, chervil, and dill, plus the strained shrimp stock. Bring to a light boil and reduce to a simmer.
6. After five minutes, stir in the hot sauce and cream. Adjust seasonings to taste. Serve topped with a sprinkling of chopped parsley and two or three whole shrimp tails.
Serves eight.
Click here for an index of recipes from past editions.
© 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com