Red Miso Shrimp Bisque

Updated at: Thu, 17 Aug 2023 06:36:29 GMT

Step 1

1. Peel and devein shrimp, leaving the tails on if desired. Refrigerate shrimp until ready to use and reserve shells

Step 2

2. Heat oil in a Dutch oven over high heat. Add shells, cook stirring constantly until bright red and slightly toasty, three to four minutes. Reduce heat to a medium

Step 3

3. Add tomato paste, onion, carrot and celery, cook, stirring constantly until fragrant, two to three minutes

Step 4

4. Add six cups of water and Bay leaf and increase heat to high. Bring to a boil, cover and reduce heat to medium low. Simmer until fragrant and rich, about 50 minutes

Step 5

5. Pour through a fine wire mesh strainer into a bowl, pressing slightly to extract liquid. You should have four cups of liquid. Discard solids

Step 6

6. Add shrimp liquid, chicken stock, rice, miso and Sherry into a stock pot. Bring to a boil over high heat. Cover reduce heat to medium low and simmer until rice is very tender, 25 to 30 minutes.

Step 7

7. Working in batches if needed, transfer mixture to a blender. Remove centerpiece of blender lid to allow steam to escape, secure lid on the blender and place a clean towel over the opening in the lid. Process until smooth, about 60 seconds

Step 8

8. Stir in vinegar and cayenne. Cover and keep warm

Step 9

9. Heat butter in a large skillet over high until foamy. Add shrimp, cook stirring often until just translucent, about 3 minutes

Step 10

10. Add one tablespoon dill, cook, stirring often, one minute

Step 11

11. Serve soup in shallow bowls, top evenly with shrimp, remaining one tablespoon of dill, and black pepper if desired

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