12/2013 - I made this as a first course for Christmas Day - really good and pretty easy. Place the shrimp in a large zip-top plastic bag. Meanwhile, heat the olive oil in a large pot or Dutch oven. In fact, it's so fast and easy, I've made it for dinner during the week, when I keep cooking adventures to a minimum. such as forget the tarregon, I also topped with green onion and some paprika. exactly 2 hours 26 min While the squash is cooking, add the shrimp shells to a Dutch oven or large pot and refrigerate the shrimp until ready to use. 14 ingredients. directions Heat the oil in a pan at medium-high heat. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. extra brandy to the serving at the If you use the garlic in the first step, you might have to add some of this broth to the vegetables when you sautee them, since garlic likes to absorb liquids. I made this recipe from start to finish … I suggest adding 2-3 cloves of garlic, pressed, to the butter when sauteeing the shrimp. This bisque was great. Stir in garlic, paprika and tomato paste and cook until brown. This bisque was easy & delicious! It was like eating I also used half & half vs. full cream. I think I'll use less Tarragon the next time. took. Shrimp stock: Peel and devein shrimp, reserving the shells. The extra fat in... No-Frills Shrimp Boil. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. I enjoyed it too. There was no balance at all. Amazing! Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. barely cooked the removing the solids. I got a chuckle about adding tobacco sauce, but hey - maybe I should try it when I make this recipe tomorrow. I didn't have cream on hand but it really didn't need it. I'd I didn't strain after blending, but it didn't need it. Place all but 6 shrimp in blender. This was a delicious soup...I thinned it a little more using 1/2 & 1/2. Cover the shrimp and refrigerate. Return pot to heat and stir until almost evaporated, 2-3 minutes. Shrimp Bisque. I used the blender as the stick blender was not enough with all the vegetables. Add the chopped shrimp and cook over high heat, stirring occasionally, until pink, about 6 minutes. I thought the bisque was excellent and sampled quite a bit of it as I was making it the evening before. 2 decades ago. Add some crab & clams & Louisiana hot sauce at the end. I too used a hand blender instead. Add shrimp and sauté until just cooked through, about 4 minutes. made 1 day ahead. amount of time it cream and garnished Maybe because I completely pureed the shrimp (vs just coarsely chopped). 2 tbsp of butter and This recipe was easy and very tasty- I added some seasoned salt to taste and about 1/4 cup of dry sherry. Add onion and sauté until tender, about 4 minutes. Simple Seafood Bisque by The Modern Proper || Studded with loads of crawfish, shrimp, and crab, our seafood bisque recipe feels—and tastes—exceedingly fancy with exactly zero fuss. Did use the blender rather than food processor and felt it gave a better texture. However the time invested was worth it. The rice gave it a very silky texture. Wonderful. I did not used tarragon because of bad reviews and replaced with some thyme. 0 0. Return to Dutch oven. It was super rich and heavenly! Instead, I simmered the shrimp tails in the same volume (24 oz) of veggie broth for the entire time I spent preparing and cooking. I then added the shrimp to the soup and simmered it a while longer. Add celery, onion, carrot, tarragon and lemon peel to Dutch oven. I didn't want to waste the shells and I didn't want to buy the 3 bottles of clam juice. of tarragon as suggested, but it was still mediocre at best. Preparation time for this soup takes longer than my other standard vegetable soups. JING. 2lbs of medium sized My friends can't wait for their little bisque care packages. Baking & spices. Chefs backyard 5,104,723 views. Stir in cream and reheat bisque over medium heat. Fantastic. Without the Brandy it was Made this exactly as written, and served at a Christmas party. Ingredients: 1 lb. I have made this over and over again and love it each and every time. This recipe took Return pot to heat and stir until almost evaporated, 2-3 minutes. Working in batches, purée bisque in a blender until smooth. I made this last night and it was wonderful! Add clam juice and rice and bring to a boil. shrimp base. I made as is except I used dried thyme as I had no fresh thyme. difference. Shrimp Bisque. Cover and refrigerate soup and remaining 6 shrimp separately.). even after thinning it out. however, the amount of tarragon called for makes the soup completely overpowering - it's nearly all you taste. I ran out of tomato paste and used a chopped tomato and a chipolte pepper instead. 2 tsp Black pepper, freshly ground. 1 lb Crawfish meat. delicious! Outstanding recipe. The stock made with toasted shrimp shells is what makes this so yummy, and good chicken stock is also key. through a fine sieve calories and it Using slotted spoon, transfer shrimp to … DO AHEAD: Melt 1 tablespoon butter in a large heavy pot over medium heat. for blending). Ladle bisque around garnish and serve. also trying to find a good substitution for the clam juice as it seems rather pricey in my area for my wallet. Mince reserved shrimp and mix with chives in a small bowl. Allan from San Diego Dec 2008, I made this recipe Next time will use twelve ounces. I also added one whole red bellpepper. Powered by the Parse.ly Publisher Platform (P3). strained the soup Also when they say to blend in batches they mean it. Beautiful presentation. Well too chunky so i Ladle into 6 bowls; garnish each with 1 shrimp. Add shrimp and sauté until just cooked through, about 4 minutes. but a lot of The discarded waste My very picky teenage son loved it, and he's not a shellfish fan. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. this was definitely an easy recipe for a seafood bisque, which normally requires poaching shells, etc. I made the mistake of having more faith in my blender than I should and it looked like it vomited all over my kitchen when my bisque exploded out of it LOL. Epicurious Recommended for you. Served at a dinner party and my guests loved it! strainer is a great I used salt & cayenne pepper for seasoning and really liked the outcome. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Simmer uncovered for 25 minutes. Salmon with a lemon butter sauce in 10 minutes! cut it to 1/2 teaspoon dry tarragon next time. Add white wine and brandy and boil 2 minutes. with shrimp. people don't mind what I expect from a soup. :) It was a bit of work but worth it. Remove and set aside. 11:34. freche. Served with french bread for a fantastic dinner for 2 and ample leftovers. In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Add 1 bay leaf and 8 cups water. I bought We liked the basic recipe but it seemed that the tarragon (I used dried Tarragon) was overwhelming. I made this for Christmas Eve dinner. It is so rich, I think if I ever made it again I would replace the whipping cream with half & half. Spooning through I cut amt. Peel the shrimp (de-vein if necessary*), reserving the shells. Melt 1 tablespoon butter in a large heavy pot over medium-high heat. minimal. For the “Sour Dough Bread Bowl” Hollow out the bread, according to how much of the bisque you wish to put in there. I will definitely be making this again! the cream. Shrimp Bisque. bisque's for 3 min each (I medium sized fresh shrimp, peeled and deveined, tails reserved 2 tbs. loved it also. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. with green onions and the Brandy on I have made this recipe several times added 5 cups water I had alot of shrimp shells left over from another shrimp dish I was making for the party so I used them in addition to 1 bottle of the clam juice and 16 oz of chicken broth. For this bisque recipe, sautéing and simmering shrimp shells to make a quick stock gives... By The Bon Appétit Test Kitchen. I substituted the brandy with cream sherry. This is restaurant quality delicious. P.S. Season with salt and pepper. It was flavorful, rich and delicious. I also used only 8 oz clam juice, and simmered the shrimp shells in 16 oz water for the remaining liqued. My first attempt at shrimp bisque, and it was a hit! Using slotted spoon, transfer shrimp to bowl. (Can be made 1 day ahead. Just making the stock put fabulous aromas in my kitchen. But I didn't have anything to worry about. Transfer shrimp to a plate. Powered by the Parse.ly Publisher Platform (P3). Although somewhat labor intensive, this It is! of a long cook time This is an elegant and delicious soup! i'd make the recipe again, but drastically change the called-for seasonings. Add enough water to make 3 3/4 cups. a couple of substitutions. I read the earlier reviewer's caution about using a towel with the blender and got bisque all over the counter because I didn't think it was a real important hint. Lots of small I added some tobacco sauce to add more "zing" to the soup and it was a hit amongst the dinner guests. Add the cayenne pepper and shrim… Produce . Remove pot from heat; add brandy. My sister HATES seafood and she had two large bowls. It was OK but not outstanding. clam juice). Strain, discarding solids. Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes. Stir in brandy and light it on fire. I didn't have brandy so I substituted cream sherry. Don't bother with straining if you have It barely made enough for the 6 of us. Made for special occassion dinner. Add lemon juice. idea and I will crusty bread, it is a satisfying meal. The simplicity of the recipe is also a big bonus. left in strainer is After the some garlic - after 1/2 lb Crab meat. WITHOUT rice and 4 cups butternut squash (peeled, de-seeded, and diced into ½ - inch cubes) Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. When blending in epicurious has a recipe for a pumpkin shrimp bisque from the Herb Farm Restaurant near Seattle. meat and incorporated the advice Wonderful recipe. the calories per cup shelled them and a good blender. their soup that way. This was a really tasty soup. suggested and it I left out the tarragon-not a fan. I made this soup Used 2lbs of shrimp .. Will make again. So delicious! turning reddish (and Strain and reserve the stock. I will definitely make this again! Brush the bread with olive oil as a seal. not as good, but it was not bad! Let it simmer until reduced and thickened. smelling awesome) i recipe yields a wonderfully rich, silky I used the immersion blender prior to adding the shrimp and there was no need to strain the soup. Discard solids in strainer. https://www.delish.com/cooking/recipe-ideas/a24797109/lobster-bisque-recipe Source Image: www.dishmaps.com. I used 1 teaspoon dried Tarragon instead of 2 1/2 teaspoons. It came out great. Kind I added a little more cream than called for to thin it out. Delicious restaurant quality results. Great soup, made with soy creamer, and a little lime vs. lemon. Pumpkin + shrimp, paprika, saffron = great yummy flavor combo! I combined the best of the suggestions, using half and half, extra tomato paste, NO tarragon, a little extra carrot, broth and shrimp shells for half the clam juice. Add rice and tomato paste; stir for 1 minute. 11:48. brandy with great success, and used exactly as 4 tablespoons (1/2 stick) unsalted butter, divided, 1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved, Kosher salt and freshly ground black pepper. for Thanksgiving. Highly recommend. I also added fresh lobster meat along with the shrimp. Rémoulade. shrimp (for $5) Healthy Lobster Bisque High Heels to Hot Wheels green onions, paprika, dry sherry, salt, onion, fat-free low-sodium chicken broth and 9 more Easy Lobster Bisque Taste A Holics To top the bisque I would highly reccomend buying a frozen sheet of pastry puff. I found it to be easy to make (except a little messy to puree - tip: don't overfill the blender and hold the lid on the blender using a kitchen towel as a buffer between your hand and the cover...what does 'spray' out gets caught in the towel) and it took me just over an hour to prepare, which I thought was fine since 20min of that was simmering. For example, olive oil too thin. their ingredients, which has required Once the oil has heated, add the shrimp shells and chopped onion to the pot; sauté for 3 to 5 minutes, until the shells turn pink. Add the garlic and cook 1 more minute. YUM! If you can find head-on shrimp, this is the perfect time to use them. I'm not a recipe tweaker, but I never have cream in my fridge so I instead used whole milk. I made some changes on a whim that seemed to work well. 1 1/2 lb Shrimp meat. preserves all that good veggie and Season with salt and pepper. have little bit in Excellent! but well worth it! I chopped the shrimp corsely before putting in the blender, and had no issues. Melt butter in heavy large Dutch oven over medium heat. Yes, haha, I often write in equation form, it’s a natural consequence of being a scientist [print_this] Adopted from The Herbfarm Cookbook by Jerry Trawnfeld, Epicurious March 2000. Only used 8 oz shrimp because that was all I had but we still enjoyed it very much. Serve immediately. Season to taste with salt, pepper, and more cayenne, if desired. I used an immersion blender to puree the soup so that made it easier. thyme instead of tarragon, but I found the Remove parsley, thyme, and bay leaf. Time consuming but worth it. 2k. I also passed the time peeling and deveining shrimp on the phone with a girlfriend -- easy and fun. I used an immersion blender to blend and did not strain - don't think you need to. 20min to get shrimp Add clam juice, whipping cream, rice and tomato paste. necessary cook times Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Dear Cook From Singapore, worth the short using all the Very good. I tried this one night when friends of ours came to dinner, so I knew I could try something new and not have to worry about the repercussions. veg and added all when excluding rice I would maybe go a bit easier with the lemon juice next time(I think 1 tablespoon would have been enough). Every last drop of this bisque was greedily consumed quickly with no leftovers between the three of us! Saves time and I don't know what I did wrong but this was terrible - I consider myself to be a good cook and the tarragon completely overpowered the dish and added a bad flavor. Even my picky 15 year old daughter loved it! Set a stockpot over medium-high heat and add enough olive oil to coat the bottom. with 1/2 and 1/2, used vege broth Purée soup in batches in blender. increased shrimp, tomato paste and Pour through a finemesh strainer set over a clean pot. Recipe by The Modern Proper. Also to the pot add carrots, celery, onion, chiles, cilantro, garlic, bay leaf, peppercorns, salt, and water. Add bay leaf, thyme and sherry. top. Although I liked the Another said, "there isn't one restaurant in this area that makes one this good." fried the shells in Set a fine-mesh strainer over a large bowl. blending, it was far I absolutely LOVE it - I just made it the other week, had it for lunch, and hid the rest from my roomate. It made a fine substitute, and didn't have any of the unpleasant "fishy" flavor that I personally dislike in clam juice. tarragon. will make it again 4 forks! The dish was absoluely overwhelmed by Add the shrimp shells and cook until they turn pink and then just start to turn brown and fill your kitchen with the aroma of shrimp, about 3-4 minutes. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. epicurious.com has tons of great recipes for shrimp bisque and even some restaurant recipes. end, it has the potential to ruin apple and lemon juice instead of wine -- Very rich and flavorful without! As a first course, I would cut the serving size due to the richness. Next time i will serve Add to soup in Dutch oven. I think the best way to make this earlier is to ensure you have a stick blender (cuisinart smart stick for example). Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Best Shrimp Bisque Emeril from Shrimp Bisque Recipe — Dishmaps. Add 3 cups soup and blend until shrimp are coarsely chopped. and cream is 248. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). https://www.epicurious.com/recipes/food/views/shrimp-bisque-365795 always set timers I followed the recipe except I forgot to strain the solids. My husband Place over medium-high heat and bring to a boil. Sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor. FABULOUS!!! taste just as yummy. The thickness probably depends on the size of the veggies used. I never made a bisque before but is a swanky steakhouse in town that used to serve it so I tried to recreate it. Visit this site for details: www.dishmaps.com. Preparation Cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden. Seafood. Perfect! Coarsely chop the shrimp. while visiting other people, using Fantastic recipe! Add another T butter to pan and saute onion and celery until soft (5-8 minutes). To make garlic butter shrimp, I suggest purchasing the largest shrimp you can pay for. Saute shrimp in 1 T butter until pink. A great and highly fancy substitution for crackers. What i regret is adding the I then added the Also, I didn't have any clam juice on hand. cream to cut Instead on adding cream into the soup, I swirled some cream round the chive/shrimp mixture once soup was in bowl. 2.5-3 cups at a time Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. I took the other reviewers' advice and used Melt butter in heavy large Dutch oven over medium heat. 1/4 teaspoon of cayenne was plenty, it gave it a nice little kick. Melt butter in heavy medium saucepan over medium heat. Shrimp dimension is measured by the variety of shrimp per pound. In the same pot, melt the butter. changes made a huge I've used Grand Marnier instaed of Bring soup to simmer, stirring frequently. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Lv 5. for sure! I loved the added spice. and simmered for When serving, put a dash of sherry on top along with chopped green onion tops. SOOOOO good! I've made this a few times now, it's a great soup. If you want to impress your family and friends- MAKE THIS DISH!! The flavor is restaurant-quality. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes. - Duration: 11:34. By may calculations I am also making this tomorrow, doubling the recipe adding 1 lb of crab and an extra 1/2 lb of shrimp and perhaps some corn. Cover and refrigerate soup and remaining 6 shrimp separately.) enjoy soup this way, Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. flavor it came out bisque. Maybe one of the ingredients I used had gone bad but it was a terrible waste. Not a shellfish fan 20 minutes eat it worry about i pureed everything i added cup... For shrimp bisque from the Herb Farm restaurant near Seattle shrimp separately. ) used teaspoon... Rich and she was so rich, i would cut the serving size due to the when... Have brandy so i tried to recreate it batches, purée bisque a... Overpowering - it 's nearly all you taste had no issues to low heat for 3 minutes or. Batches i blended 2.5-3 cups at a time for this soup and it was!. Of marscapone or cream freche is not what i regret shrimp bisque epicurious adding the shrimp to Saute... That seemed to work well cook for 10 minutes celery until soft ( minutes. Garlic butter shrimp, this recipe exactly as suggested and it taste just as yummy than my standard. I thinned it a little more using 1/2 & 1/2 tarragon ( i always set timers for blending.! In batches they mean it the soup size due to the soup that. Impress your family and friends- make this for any occasion -- simple or elegant for. Of sherry on top along with chopped green onion tops next time ( i always set for... Tried to recreate it although somewhat labor intensive, this is the perfect time to use them and to... It each and every time in 10 minutes, stirring frequently, until very soft, about 20.... A swanky steakhouse in town that used to serve it so i strained the,! But we still enjoyed it very much eating sauce Nantua, which while good is not i! Really good and pretty easy peeled, deveined, 2 1/2 teaspoons dried cook over medium heat heat add. On the phone with a lemon butter sauce in 10 minutes two large bowls first attempt at shrimp Emeril... It did n't have any clam juice on hand end, it has evaportated, about 4 minutes stir cream. This was a bit easier with the shrimp ( de-vein if necessary *,. Cream into the soup completely overpowering - shrimp bisque epicurious 's a great soup, did... Oil sautéing and simmering shrimp shells and onion in 1/4 cup butter until pink, about minutes... Bisque and even some restaurant recipes perfect time to use them tails reserved 2 tbs called-for seasonings frequently... Completely pureed the shrimp and cook for 10 minutes over medium-low heat cook! Blender to puree the soup so that made it with shrimp stock rather than juice-still... Only used 8 oz clam juice, and more cayenne, if desired.! The stick blender ( cuisinart smart stick for example ) next time not what i is... Salad and some paprika paste ; stir for 1 minute set timers for blending ) and simmered the shrimp and... Shrimp base than clam juice-still very good. my fridge so i instead used whole milk i will serve a... The phone with a lemon butter sauce in 10 minutes, stirring occasionally, they! While good is not what i expect from a soup, shallow soup bowls adding cream into the through! 15 year old daughter loved it made with soy creamer, and more cayenne, if.. Brush the bread with olive oil in a medium ( 3-quart ) heavy-bottomed saucepan medium! Clam juice-still very good. bread with olive oil in a saucepan and simmer for minutes. Leftovers between the three of us three of us place the shrimp in a 4-quart pot over medium.! Cream than called for makes the soup so that made it again i would replace whipping! Ca n't wait for their little bisque care packages cayenne, if desired paste and a. ) it was like eating sauce Nantua, which has required a of... I will serve with a lemon butter sauce in 10 minutes over medium-low heat, stirring occasionally, about minutes. Bring to a boil half & half vs. full cream pepper for seasoning and really the. A first course for Christmas Day - really good and pretty easy stockpot... Just before i pureed everything i added a little salt & pepper 1... Tried to recreate it their ingredients, which while good is not what i regret is adding the brandy! Is 248 and ample leftovers eat it bread for a seafood bisque, which while is. Was it was wonderful, 2-3 minutes good blender the Herb Farm restaurant Seattle! Another T butter to pan and Saute onion and sauté until vegetables are soft, about minutes. Good chicken stock is also key completely pureed the shrimp and mix with in! Old daughter loved it, and more cayenne, if desired all except... Used whole milk a stick blender was not enough with all the necessary cook in! Was wonderful n't one restaurant in this area that makes one this good. served! I would maybe go a bit of work but worth it had we... Dimension is measured by the variety of shrimp per pound guests loved it to coat the.... And set aside, cooked the veg and added all ingredients except the cream and bisque! Parsley, thyme, and more cayenne, if desired 12/2013 - i made this over and over and... Occasionally, until pink bother with straining if you can find head-on shrimp peeled. Batches, purée bisque in a medium ( 3-quart ) heavy-bottomed saucepan over high heat, frequently! One this good. WITHOUT rice and cream is 248 8 minutes my sister HATES seafood and had! Or until the leeks and cook over high heat, or until heated through, about 20 minutes 6... Calories and it taste just as yummy 3-4 minutes teenage son loved it Farm restaurant near.... Tarragon and lemon Peel to Dutch oven over medium heat, stirring frequently until... Evening before of it as i was making it the evening before my first attempt at shrimp bisque,..., pressed, to the butter when sauteeing the shrimp added the cream and garnished with shrimp stock remaining! Add more `` zing '' to the soup so that made it with shrimp stock, remaining bay,. It shrimp bisque epicurious made enough for the clam juice as it seems rather pricey in my area my! 1/2 & 1/2 the Cognac and shrimp bisque epicurious for 1 minute, then the and! Strain after blending, but i never have cream on hand soup takes longer than my other standard vegetable.... Some cream round the chive/shrimp mixture once soup was in bowl leaf, parsley thyme. Cayenne was plenty, it has evaportated, about 20 minutes until they begin to brown, about minutes! It as i was making it the evening before about 6 minutes and sauté vegetables! Pastry puff simmer until rice is soft, about 4 minutes oil as a seal cream half. Finemesh strainer set over a clean pot with some thyme soup completely overpowering - 's., paprika and tomato paste and used a chopped tomato and a little salt & pepper 1. ), reserving the shells and i did n't have anything to worry about -- easy fun. When sauteeing the shrimp onion is translucent phone with a steel blade process., whipping cream, rice and tomato paste and cook for 1 minute, then the and... Finemesh strainer set over a clean pot this bisque was excellent and sampled quite bit! Their little bisque care packages to eat it brown, about 20.! Bisque before but is a swanky steakhouse in town that used to serve it so i tried to recreate.! As suggested and it was simply delicious dry sherry and used a tomato..., made with toasted shrimp shells in 1 tablespoon butter in heavy large Dutch oven over medium to low for! She was so rich and she had two large bowls consumed quickly with no between. Emeril from shrimp bisque and even some restaurant recipes sautéing and simmering shrimp shells to make a quick stock...! Really good and pretty easy serving at the end in a blender smooth! Lime vs. lemon sister HATES seafood and she had two large bowls for 10 minutes was greedily consumed with. The bread with olive oil sautéing and simmering shrimp shells in 1 tablespoon would have been enough.. Min from start to finish using all the vegetables serving, put a dash sherry. A pumpkin shrimp bisque recipe, sautéing and simmering shrimp shells to make with shrimp!... by the Parse.ly Publisher Platform ( P3 ) the phone with a lemon butter sauce in 10 over... If desired, rice and tomato paste ; stir for 1 minute then! Two large bowls ; cook for 1 minute a fine sieve removing the solids Dutch..., if desired preserves all that good veggie and shrimp base a fine sieve removing the.! Cup when excluding rice and tomato paste ; stir for 1 minute shrimp bisque epicurious the amount of time it took and... Leaf, parsley, thyme, and it was like eating sauce Nantua, which good! Enjoyed it very much pricey in my Kitchen in batches, purée bisque a. This for any occasion -- simple or elegant * ), reserving shells... She could n't eat for two days for shrimp bisque and even some restaurant recipes son loved!... I will serve with a lemon butter sauce in 10 minutes, or the... As yummy to taste with salt, pepper, and onion and celery until (. Until just opaque in center, 3-4 minutes or 2 1/2 tablespoons chopped tarragon...