Rich and Velvety Shrimp Bisque

Published November 1, 2000.

Why this recipe works:

Our best shrimp bisque recipe couldn’t be simpler: We processed sautéed shrimp and their shells to a pulp, flambéed the mixture in brandy, then added cream, sherry, and spices. Straining the soup through an ultrafine chinois (a conical strainer) resulted in a perfect bisque recipe, with only… read more

Our best shrimp bisque recipe couldn’t be simpler: We processed sautéed shrimp and their shells to a pulp, flambéed the mixture in brandy, then added cream, sherry, and spices. Straining the soup through an ultrafine chinois (a conical strainer) resulted in a perfect bisque recipe, with only two pots to wash.

less

Makes 6 cups, serving 4 to 6

Shrimp shells contribute a lot of flavor to the bisque, so be sure to purchase shell-on shrimp. Large 21- to 25-count shrimp are a good size to use. If your food processor is small and your shrimp are extra large, process them in two batches. For straining the bisque, if you do not own a chinois, use a china cap or large sturdy mesh strainer lined with a double layer of damp cheesecloth.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection