A creamy and flavorful biqsue recipe with a rich broth and lots of shrimp.
Ingredients :
4 tablespoons butter divided
1 pound large shrimp with shells
½ cup dry white wine
3 cups seafood broth or chicken broth
1 bay leaf
1 small onion chopped
1 rib celery finely diced
1 small carrot diced
2 cloves garlic minced
3 tablespoons tomato paste
¼ teaspoon dried thyme leaves
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1 ½ cups half and half or 1 cup heavy cream
chopped fresh chives for garnish
Directions :
Peel the shrimp and reserve the shells.
In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3 to 4 minutes or until cooked through. Transfer shrimp to a bowl.
Add the white wine to the saucepan and let simmer for 2 minutes. Add the broth, bay leaf, and shrimp shells and bring to a simmer for 5 minutes, turn the heat off and cover. Let rest 15 minutes. Strain and reserve the broth.
Meanwhile, in a medium saucepan, melt 3 tablespoons of butter over medium head. Add the onions, celery, and carrot and cook until tender without browning, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.
Add the shrimp broth, tomato paste, thyme leaves, salt, and pepper to taste and simmer uncovered for 25 minutes or until thickened.
Puree the soup with an immersion blender until smooth. Stir in the cream and simmer 5 minutes more.
Finely chop the shrimp and add it to the bisque. Garnish with chopped chives if desired.
