Published November 1, 2000.
We take a circus of recipes and come up with a class act that relies on an unusual approach to extract flavor from the shrimp.
Shrimp bisque recipes are usually tediously long and complicated, and are rarely worth the effort it takes to prepare them.
A simple, rich, faultlessly smooth recipe, full of sweet shrimp flavor. Shrimp bisque should be a rich, blushing pastel-delicate in character but deeply intense-with an almost sweet shrimp essence and an elusive interplay of other flavors that couldn't be identified in a lineup. Its texture must run unfettered and silky over the tongue.
Process sautéed shrimp and their shells to a pulp, flambé in a bit of brandy, then add cream, sherry, and spices. Straining through an ultrafine chinois (a conical strainer) results in a perfect bisque, with only two pots to wash.
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