Creamy Shrimp Bisque Delight (Ready-to-Print Version)
Thick and velvety shrimp bisque infused with brandy, garlic, and a drizzle of truffle oil.
# What You’ll Need:
→ Seafood
01 -
2 pounds medium or large shrimp, shelled and deveined, shells reserved
02 -
6 whole cooked shrimp, for garnish
→ Vegetables and Aromatics
03 -
1 shallot, diced
04 -
2 cloves garlic, minced
05 -
2 tablespoons curly or flat leaf parsley, chopped
→ Liquids
06 -
3 tablespoons olive oil
07 -
1/4 cup brandy
08 -
1/2 cup dry sherry
09 -
1 cup heavy cream
10 -
1/2 cup whole milk
11 -
4 cups water, plus additional if needed
→ Dry Ingredients
12 -
1/4 cup all-purpose flour
13 -
1/4 cup tomato paste
14 -
1 teaspoon salt
15 -
1 teaspoon ground white pepper
16 -
1/4 teaspoon cayenne pepper
→ Fats
17 -
4 tablespoons unsalted butter
18 -
4 tablespoons truffle oil, for garnish
# Step-by-Step Guide:
01 -
Place reserved shrimp shells in a saucepan with 4 cups of water. Bring to a boil, reduce heat and simmer for 30 minutes. Strain through a sieve and discard shells. Add water to make 4 cups of broth. Set aside.
02 -
Heat olive oil in a 4-quart Dutch oven over medium heat. Add diced shallot and cook until soft but not browned, about 3 to 4 minutes. Add minced garlic and sauté for another minute.
03 -
Stir in cayenne pepper and shrimp, cooking until shrimp turn pink, 3 to 4 minutes. Remove 6 shrimp and reserve for garnish. Pour in brandy, cooking 1 to 2 minutes to evaporate alcohol. Add dry sherry and cook 3 minutes more.
04 -
In batches, transfer shrimp mixture to a blender and puree until smooth. Return puree to Dutch oven.
05 -
Melt butter in the Dutch oven over medium-low heat. Whisk in flour and cook for 1 minute. Gradually add heavy cream and milk, whisking until mixture thickens and smooth.
06 -
Slowly stir in shrimp broth, pureed shrimp mixture, tomato paste, salt, and ground white pepper. Heat gently while whisking continuously. Avoid boiling to prevent curdling. Adjust heat as needed.
07 -
Ladle bisque into bowls, garnish with reserved shrimp and chopped parsley. Drizzle each serving with 1 tablespoon truffle oil.
# Handy Tips:
01 -
Frozen shelled shrimp can be substituted; thaw overnight in refrigerator. Store-bought fish broth may replace homemade broth. Puree hot bisque in small batches with vented blender lid to allow steam escape. Refrigerate leftovers and reheat gently. If bisque curdles, blend with immersion blender to restore texture.