Shrimp Boat at Sunrise, Tybee Island, Georgia, USA
Shrimp Boat at Sunrise, Tybee Island, GA
Photographic Print

Wells, Joanne
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La Belle Cuisine - More Soup Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Shrimp Bisque

“Of all the items on the menu, soup is that which exacts
the most delicate perfection and the strictest attention.”

~ Auguste Escoffier

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 Shrimps, a Peeled Lemon, a Glass of Wine and a Blue and White Ginger Jar on a Draped Table
Shrimps, a Peeled Lemon, a Glass of Wine and
a Blue and White Ginger Jar on a Draped Table

Giclee Print

Ladell, Edward
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Shrimp Bisque
Patty Queen, The Cottage Restaurant, Hartford, CT

Great Women Chefs: Marvelous Meals and Innovative Recipes from the Stars of American Cuisine
Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine

by Julie Stillman, 1996, Turner Publishing, Inc.

“This third-generation chef says she cannot remember a time in her life
spent away from a professional kitchen… Cooking is the only career
she ever considered.”

No doubt Chef Queen’s experience as executive chef of The Bistro at
Maison de Ville in New Orleans (following in Susan Spicer’s footsteps)
accounts for her expertise with seafood!

Serves 6

“The key to this rich and creamy soup is a flavorful shrimp or
shellfish stock. Lobster, shrimp, crawfish, and crab shells in
any combination can also be used.”

1/4 cup canola oil
1-2 pounds shrimp, crab, or lobster shells
2 large Spanish onions, peeled and chopped
4 carrots, peeled and chopped
1 teaspoon chopped garlic
1/2 teaspoon dried red pepper flakes
2 cups white wine
1 small can tomato paste
1 teaspoon dried thyme
1 teaspoon dried tarragon
4 bay leaves
5 peppercorns
4 quarts water

5 tablespoons butter
1/2 cup all-purpose flour
3 1/3 cups shrimp stock
1 cup tomato purée (strained of seeds)
1 vanilla bean
2/3 cup heavy cream
1/2 cup dry Sherry
1/3 cup veal demi-glace (or beef stock)
1 teaspoon lavender, finely chopped
[Please do not dismiss this soup if you cannot
obtain lavender… it will be okay without it!]
1 1/3 cups shiitake mushrooms, julienned
1 cup raw shrimp, shelled and chopped
(1/4 pound medium shrimp)
Salt and freshly ground white pepper

To make stock:  In a large stockpot, heat oil over medium-high heat. Add shells, stirring until lightly toasted. Add garlic and pepper flakes, and sauté until lightly toasted. Deglaze pan with white wine and add remaining stock ingredients. Cook until stock is reduced by half. Skim as necessary and strain.
To make bisque:
  In a large saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook until lightly toasted. Slowly whisk in shrimp stock to avoid lumps. Add tomato purée. Split vanilla bean and
scrape inside of pod into soup. (Pod can be removed before serving.) Add cream, Sherry, and demi-glace. Bring mixture to a boil and simmer for 10 minutes. Skim off any scum that accumulates on top of the soup. Add mushrooms, shrimp, and lavender. Cook an additional 2 minutes. Season with salt and pepper to taste.

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