Shrimp Bisque

Name: Shrimp Bisque
Yield: Serves 6
Cuisine: Europe
Ingredients: 2 tbsp/30 g rice; salt and pepper; 5 cups/1.25 l veal stock; 2 tbsp/30 ml brandy; ½ cup/125 ml white wine; ⅓ cup/75 g butter; fried croûtons; bouquet garni; 2 tbsp/30 g diced onion; 2 tbsp/30 g diced carrot; 2 tbsp/30 ml sherry or Madeira; 3 tbsp/45 ml heavy cream; shrimp butter; 1½ lb/750 g raw shrimp; 12-18 cooked tiny shrimp, peeled; pinch of cayenne pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The best shrimp to use for bisques are the small gray shrimp, but any shrimp can be substituted, preferably with their heads.

Ingredients

⅓ cup/75 g butter
2 tbsp/30 g

Europe
Spicy
Soup

Method

Melt one tablespoon of the butter in a large saucepan. Add the vegetables and bouquet garni. Cover and cook over a low heat until they are soft, 5-7 minutes. Add the shrimp and cook, stirring, 2-3 minutes. Pour in the wine and brandy; boil for 2 minutes to reduce the liquid.