Name: Shrimp Bisque
Total time: 1 h 30 min
Yield: Serves 8 to 10
Ingredients: 4 tablespoons unsalted butter; 2 pounds medium shrimp, peeled, deveined, and chopped; shells reserved; 2 onions, chopped; 2 celery ribs, chopped; 2 carrots, peeled and chopped; 2 garlic cloves, minced; 6 tablespoons all-purpose flour; 6 tablespoons tomato paste; 6 (8-ounce) bottles clam juice; 2 cups white wine; 2 sprigs fresh thyme; 2 cups heavy cream; Salt and pepper

Why This Recipe Works

All great soups start with a great base. In our Shrimp Bisque recipe, shrimp shells are cooked with vegetables and bottled clam juice to create a potent foundation. Adding white wine and brandy (if desired) helps balance our Shrimp Bisque recipe, offsetting the richness of the heavy cream. Cooking the flour in the roux for a full two minutes removes its starchy flavor.

Before You Begin

If desired, stir 1 tablespoon of brandy into the bisque just before serving.

Instructions

Melt butter in large Dutch oven over medium heat. Add reserved shrimp shells and cook until spotty brown, about 5 minutes. Stir in onions, celery, and carrots and cook until beginning to soften, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until lightly browned, about 2 minutes. Stir in tomato paste and cook for 1 minute. Add clam juice, wine, and thyme and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes.

Pour broth through fine-mesh strainer into large saucepan, pressing on solids to extract juices. Discard solids in strainer.

Bring broth to simmer over medium heat. Stir in shrimp and cream and simmer until shrimp are cooked through, about 5 minutes. Season with salt and pepper. Serve.

Make Ahead: The broth can be prepared through step 2 and refrigerated in an airtight container for up to 24 hours.