Peak shrimp season in North America’s Gulf of Mexico begins in May and runs through September. The gulf produces 69% of American’s shrimp and is the most popular seafood eaten in the US. In honor of the beginning of shrimp season, we are providing an easy recipe for shrimp bisque from scratch.
This velvety soup is made using a homemade shrimp stock made by boiling shrimp shells, celery, onion, parsley and dry white wine. It is finished with onions, heavy cream, shrimp and Madeira wine.
Shrimp Bisque
This traditional Cajun soup is velvety smooth with a hint of spiciness. The Madeira wine and cream, add the perfect finish to this bisque.
Ingredients
For the stock
Bisque
Instructions
Shrimp Stock
- Wash, peel and devein shrimp, reserving heads and shells. Place heads and shells in pot with water and remaining ingredients. Cook one hour, skimming foam from top. Strain and measure 6 cups stock. If stock is short, add water to make 6 cups
Bisque
- In a skillet, melt butter. Add carrots, onion, celery, parsley, bay leaf, thyme and tarragon.
- Cover and cook 10 minutes. Stir in shrimp tomato paste and wine. Cover and cook 5 minutes. For garnish, remove 12 shrimp and chop coarsely. Set aside.
- In a 3-quart saucepan, combine rice and stock. Cover and cook for 20 minutes. Add shrimp mixture, cover and cook for 10 minutes. Remove bay leaf. Puree using an immersion blender. Add cream, salt and Madeira. Heat and garnish with shrimp.