Shrimp bisque is a delicious fish dish with an intense, enveloping flavor. This creamy and aromatic soup is rich in fresh shrimp, enhanced by the aroma and taste of vegetables, herbs, and brandy, which give the dish a touch of elegance. Ideal as a winter first course or as a main course on special menus, shrimp bisque will win over your guests with its delicacy and refinement.
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First prepare the sauté with onion, carrot, thyme and bay leaf in 30 g of butter over low heat for about 15 minutes, stirring and trying not to let the vegetables take on color.
Pour in the cognac and the wine.
Raise the heat and add the shrimp, preferably alive.
Add the salt and cayenne pepper.
Lower the heat and let it boil for another 10 minutes or so.
Turn off the heat and let it cool.
When it is possible to put your hand in without getting burned, remove the shrimp, shell them, and set the flesh aside after dividing each shrimp into three parts.
In a mortar, crush the shells and all the shrimp scraps a little at a time until you obtain a soft paste.
Combine the sauté with its cooking juices with the shell paste and the fish stock and let it boil for a few minutes, then pass everything through a food mill and adjust the salt and pepper.
Put everything back in the pot and bring to a boil, add the bread crumbs and let everything boil for another 10 minutes or so, then strain the sauce through a very fine mesh sieve.
Add the cream and the shrimp pieces and bring the bisque back to the boil for two or three minutes.
Serve using the shrimp tails and garnishing with aromatic herbs to taste.
Immersion blender
Large frying pan
Wooden spoon
Fine sieve
Store the shrimp bisque in the refrigerator, preferably in an airtight container. It is recommended to consume it within 2-3 days.
Shrimp bisque is a creamy and aromatic soup originating from French cuisine.
Francia
| Energy (kcal) | 140.11 |
| Carbohydrates (g) | 4.41 |
| of which sugars (g) | 0.77 |
| Fat (g) | 6.29 |
| of which saturates (g) | 2.86 |
| Protein (g) | 11.93 |
| Fibre (g) | 0.04 |
| Salt (g) | 0.05 |
