Shrimp Bisque

Name: Shrimp Bisque
Cuisine: European, Mediterranean
Ingredients: 1 pound large shrimp, peeled and deveined, shells reserved; 4 cups seafood stock; 3 tablespoons good olive oil; 2 cups chopped leeks, white and light green parts (3 leeks); 1 tablespoon chopped garlic (3 cloves); Pinch cayenne pepper; 1/4 cup Cognac or brandy; 1/4 cup dry sherry; 4 tablespoons (1/2 stick) unsalted butter; 1/4 cup all-purpose flour; 2 cups half-and-half; 1/3 cup tomato paste; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper

3 steps

Recipe courtesy of Ina Garten SHOW: Barefoot Contessa EPISODE: Breakfast, Lunch and Dinner Yield: 4 to 6 servings Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness. 2006, Barefoot Contessa at Home, All Rights Reserved CATEGORIES: Shrimp Dinner Soup Pairs Well With Sauvignon Blanc – Acidic, refreshing white wine. Read more at: http://www.foodnetwork.com/recipes/ina-garten/shrimp-bisque-recipe.html?oc=linkback

Updated at: Thu, 17 Aug 2023 06:39:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories593.2 kcal (30%)

Total Fat37 g (53%)

Carbs24.1 g (9%)

Sugars9.7 g (11%)

Protein29.4 g (59%)

Sodium1375.6 mg (69%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundshrimp

large, peeled and deveined, shells reserved

4 cupsseafood stock

3 tablespoonsolive oil

good

2 cupsleeks

chopped, white and light green parts

1 tablespoongarlic

¼ cupcognac

4 tablespoonsunsalted butter

¼ cupall-purpose flour

2 cupshalf-and-half

⅓ cuptomato paste

2 teaspoonskosher salt

1 teaspoonfreshly ground black pepper

Instructions

Step 1

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Step 2

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

Step 3

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

View on Ina Garten

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