I use shrimp in a lot of dishes and try to buy raw split and cleaned shrimp. I save all the raw shells and tails in the freezer. When you have a gallon bag full, it\u2019s bisque time. Note: the original recipe says you only need the shells from 1 lb of shrimp. In my opinion that is nowhere near enough.<\/p>\n
For the Stock<\/strong><\/p>\n For the Mirepoix<\/strong><\/p>\n For the Bisque<\/strong><\/p>\n For the Shrimp<\/strong><\/p>\n For Final assembly<\/strong><\/p>\n For Garnish<\/strong><\/p>\n To make the Stock<\/strong> While the stock is reducing, in a medium saucepan, melt butter over medium heat. Add chopped onion, celery and carrots, and cook, stirring until tender but not browned, 5-10 minutes.<\/p>\n Add the mirepoix and other bisque ingredients into the reduced stock and return to a boil. Reduce heat and simmer partly covered for 40 minutes.<\/p>\n To prepare the Shrimp<\/strong> Cook stirring until almost all the liquid is evaporated. Set the 8-12 whole shrimp aside. Add the diced shrimp and any leftover juice to the simmering soup. Remove the bay leaves and discard.<\/p>\n Final assembly<\/strong> To garnish and serve<\/strong> Note: Leftover soup will keep for a few days in the refrigerator, or it can be stored frozen in quart freezer bags or other freezer containers.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Recipe adapted from Joy of Cooking \u201897 I use shrimp in a lot of dishes and try to buy raw split and cleaned shrimp. I save all the raw shells and tails in the freezer. When you have a gallon bag full, it\u2019s bisque time. Note: the original recipe says you only need the shells from 1 lb of shrimp. In my opinion that is nowhere near enough. For the Stock 5cups water 2cups dry white wine…<\/p>\n\n
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\nBring liquids to boil in a large stock pot. Add shrimp, boil 2 minutes and remove. Set aside until cool enough to handle and shell. Refrigerate shrimp meat, return shells to broth. Reduce heat, simmer shells for 30 minutes. Remove and discard shells. Reduce liquid over medium high heat until reduced to 6 cups.<\/p>\n
\nMeanwhile, cut all but 8-12 of the refrigerated shrimp into \u00bc inch dice. Melt the butter over medium heat, add and saut\u00e9 shrimp until heated through. Add remaining ingredients.<\/p>\n
\nIn a blender, puree the soup in small batches until smooth. Return to the saucepan and stir in cream and reserved whole shrimp. Heat over low heat. Thin, if necessary, with clam broth or milk.<\/p>\n
\nRemove from the heat and season with drops of lemon juice to taste, salt and freshly ground white pepper and\/or ground red pepper. Serve and garnish with fresh tarragon or parsley.<\/p>\n