Published November 1, 2000.
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.
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.
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