Copyright Thomas Saaristo  All Rights Reserved
Shrimp bisque
This shrimp bisque has an intense taste of shrimp thanks not to shrimp meat, but
shrimp shells. The shells of shrimp have more shrimp flavor than the meat itself. The
flavors are extract from the shells by cooking them with butter, mire poix and tomato
paste and the result is nothing short of amazing

If you really must have the shrimp protein in your bisque, poached shrimp and dice
and garnish your plated bisque with it

8 tablespoons butter
2 plum tomatoes, chopped
1 large yellow onion, chopped
1 medium carrot, chopped
1 rib celery, chopped
6 cups raw shrimp shells
1⁄2 cup raw basmati rice
2 tablespoons tomato paste
1⁄2 cup plus 2 tablespoons brandy
6 sprigs fresh flat leaf parsley
6 sprigs fresh thyme
1 dried bay leaf
2 teaspoons House salt, then to taste
9 cups fresh cold water
1⁄2 cup heavy cream
4 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper, then to taste
Black peppercorns in a pepper mill

Creme fraiche, for garnish

Minced chives, for garnish

Melt 4 tablespoons butter in an 8 quart stock pot over medium heat. Add the
tomatoes, onions, carrots, and celery; cover and cook, stirring, until soft, 7 to 9
minutes. Increase heat to high and add the shrimp shells and rice; cook until shells are
deep red, 3 minutes. Stir in tomato paste; cook until browned, about 2 minutes.
Remove from heat and pour in 1⁄2 cup brandy; return pan to high heat and cook until
liquid has almost evaporated, 2 minutes

Tie parsley, thyme, and bay leaf together with kitchen twine; add to saucepan. Add
salt and 9 cups water; boil. Lower heat to medium-low, cover, and simmer for 30
minutes. Remove from heat and let soup cool

Discard herb bundle. Puree soup mixture with an immersion blender or in batches in a
blender. Set a sieve over a large sauce pan; strain and discard solids

Heat bisque over medium heat. Whisk in remaining butter, brandy, cream, lemon juice,
and cayenne until smooth. Taste for salt and season to taste with freshly ground black

Divide bisque among warmed bowls and garnish with creme fraiche and chives