Shrimp Bisque

Shrimp Bisque

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 2 - 4

Ingredients:

Shrimp stock

• Shells from 2 lbs of shrimp
• ½ tbsp olive oil
• 2-3 garlic cloves, smashed (skin-on)
• 2 sprigs thyme
• 3-4 peppercorns
• ¼ yellow onion, cut into large chunks (peel is fine)
• 1 bay leaf
• 3 cups vegetable broth

Shrimp bisque

• 2 tbsp butter
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• ¼ cup yellow onion, peeled and diced
• 2 garlic cloves, minced
• 2 tsp chopped thyme
• 1 tbsp flour
• 1 tbsp tomato paste
• ¼ cup dry white wine
• 2 ½ cups shrimp stock
• ½ cup water
• 1 cup heavy cream
• Kosher salt and black pepper to taste

Lemon butter shrimp

• ½ lb shrimp, peeled and deveined
• 1 tbsp butter
• Juice from ½ lemon
• Kosher salt, to taste
• Chives, finely diced
• Chive oil (optional)

Directions:

1. SHRIMP STOCK: In a large dutch oven pot or regular pot, add ½ tbsp olive oil and place over medium-high heat.
2. Once hot, add the shrimp shells and cook for 4-5 minutes, until the shells deepen in color and start to slightly brown. Add the garlic cloves, yellow onion chunks, peppercorns, bay leaf, and thyme. Stir and cook 1-2 minutes more.
3. Add the vegetable broth. Bring to a simmer, then reduce the heat to low and cook for 15 minutes.
4. Remove from the heat and strain the shells and aromatics out in a large bowl. Discard the shells and you are left with the shrimp stock. Set aside until ready to use.
5. SHRIMP BISQUE: In the same pot, add the butter and warm over medium heat. Add the diced celery, carrot, and onion, stirring often. Cook until the onions are translucent (about 5-7 minutes), then season with a large pinch of salt.
6. Add the garlic and cook for 1-2 more minutes, then add the thyme, flour, and tomato paste. Cook until the tomato paste deepens in color, stirring constantly, about 2 minutes.
7. Deglaze with the white wine. Once the wine is nearly evaporated, add the shrimp stock and ½ cup water and bring to a simmer.
8. Cook for 5-7 more minutes, then carefully pour into a blender. Blend until completely smooth, then pour back into the pot over medium heat.
9. Add the cream, and season to taste with salt and pepper.
10. LEMON BUTTER SHRIMP: in a medium nonstick pan, heat 1 tbsp butter over medium heat. Once melted and bubbling, add the shrimp. Season with salt.
11. After 2-3 minutes, flip the shrimp and continue cooking for another few minutes. Season with more salt and the juice from ½ a lemon. Remove from the heat.
12. Once cool enough to handle, cut the shrimp into bite-sized chunks.
13. SERVE: Ladle in the shrimp bisque in a bowl. Place the lemon butter shrimp on the bisque and garnish with chopped chives and chive oil, if desired.