Shrimp bisque _ the view from great island

Shrimp Bisque ~ it’s a little bit romantic, a little bit ladies who lunch, and it definitely has a 20th century vibe ~ but I think this richly flavored soup is ready for a comeback!

Seafood bisques are definitely of the last century, but that doesn’t mean we should let them languish there. Buy cornichons These elegant soups have so much to offer, from their creamy texture and beautiful pale pink color to their supercharged flavors. Recipe for cornichons And while lobster and crab might be too pricey for everyday, shrimp is easy to come by and plentiful. Cornichons wikipedia A bisque is a creamy French shellfish soup, alot like a chowder, but fancier.


The bones of a good shrimp bisque are always the same no matter what recipe you go with ~ there’s shrimp, of course, aromatic veggies, stock, cream, tomato paste, brandy, sherry, and a bit of spice. How to grow cornichons It’s the little extra touches that distinguish one recipe from another, but you don’t want to stray too far from tradition, because that’s what makes this soup a classic. Les cornichons chanson Here are a few of the ways famous chefs have put their own special spin on it~

• Martha actually roasts and purees the shells right into her shrimp bisque ~ I wasn’t expecting that one, but it turns out this is the most authentic way to do it…leave it to Martha!

This shrimp bisque owes some of its flavor to a from-scratch stock that’s made using the shrimp shells. Les cornichons au chocolat The flavor is delicate and the color is beautiful . Les cornichons youtube The cognac and sherry add that unmistakable restaurant flair to an already luxurious soup.

TIP: Shrimp bisque is rich, so serve it in smaller bowls, a little goes a long way.

My friend Sandy makes my beautiful soup bowls, read about her and see her work in my American Artisans post.

First make the stock ~ put 4 cups water in a pot, along with the shrimp shells and bring to a boil. Restaurant les cornichons reims Let simmer for 15 minutes. Les cornichons de nino ferrer Strain the broth and add water if necessary to make 3 3/4 cups. French cornichons Set aside.

Slice the leeks and then rinse them thoroughly to remove any grit.

Heat the oil in a soup pot and saute the leeks for 5 minutes until softened but not browned. Pickled cornichons Add the garlic and cook for another minute.

Add the cayenne and the shrimp and cook, stirring constantly, until the shrimp are cooked, about 3 minutes.

Add the cognac and cook for a minute, then the sherry, and cook for 3 more minutes.

Puree the mixture, in 2 batches, in a food processor until it is coarsely pureed. Cornichons gherkins Set aside.

Melt the butter in the same pan and add the flour ~ cook for one minute, stirring constantly. Cornichons and gherkins Do not let it brown. Cornichons recipe Add the half and half and cook over medium heat until it is hot and thickened. Baby cornichons Stir or whisk constantly.

Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat over medium heat until hot but not boiling. Cornichons brands Season to taste, and serve in small bowls, garnished with fried leeks or chopped shrimp and thyme leaves.

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. Growing cornichons If you want to use this recipe, please link back to this page. Les cornichons Notes:

• If you love seafood soups, there are lots more out there to try… Lobster Bisque is probably the most luxurious, but I have a soft spot for Crawfish Bisque, too.

We are in Florida for 6 weeks and always eat more seafood while here. What are cornichons Just an association of being near water a guess. Cornichons with herbs I know we would love this. What is cornichons The Farmers’ Market had some beautiful royal red shrimp last Saturday. Cornichons substitute Will give this recipe a try Sue. Les cornichons reims Thanks so much.

Yes, you’re right, I hadn’t thought of that, you could use frozen shrimp, but I think the flavor might suffer a little, and how would you make the stock? I thiknk you can freeze shrimp shells when you have them and use them later to make stock, that’s a solution 🙂

I don’t know why bisque isn’t on the menu more often, but having read this I’ll be adding it on soon I’m sure! I love the colour and it looks like it’d taste fantastic…now just to train my other half to love seafood as much as I do!

So glad you found me! I hope you brought a healthy appetite because I dish it up fast and fresh here at TVFGI. Les cornichons lyrics I’m always hungry and love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great new flavor.

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