📝 About This Recipe
This Bisque de Crevettes is the epitome of French culinary elegance, a silky-smooth soup that extracts every drop of essence from succulent shrimp shells. Rooted in the coastal traditions of France, this potage achieves its luxurious texture through a traditional 'coulis' method, where aromatics, cognac, and cream meld into a deep coral-hued masterpiece. It is a sophisticated starter that promises a complex balance of briny sweetness and herbaceous warmth, making any dinner feel like a celebration at a Parisian bistro.
🥗 Ingredients
The Shrimp and Stock Base
- 1.5 pounds Large Shrimp (raw, shell-on and tail-on)
- 3 tablespoons Unsalted Butter (high quality French butter preferred)
- 1/4 cup Cognac or Brandy (for flambéing)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 4 cups Seafood or Fish Stock (low sodium)
Aromatics and Thickener
- 1 Yellow Onion (finely diced)
- 1 medium Carrot (finely diced)
- 1 Celery Stalk (finely diced)
- 3 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (concentrated)
- 3 tablespoons White Rice (long-grain, used as a traditional thickener)
- 2 sprigs Fresh Thyme (leaves only)
- 1 Bay Leaf (dried)
Finishing Touches
- 3/4 cup Heavy Cream (room temperature)
- 1/8 teaspoon Cayenne Pepper (to taste)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Chives (finely snipped for garnish)
- Sea Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Peel and devein the shrimp. Place the shrimp meat in a bowl, cover, and refrigerate. Reserve all the shells and tails—this is where the deep flavor lives.
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2
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the shrimp shells and cook, stirring frequently, for 5-7 minutes until they turn bright pink and slightly toasted.
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3
Pour the Cognac over the shells. Carefully ignite with a long match or tilt the pan toward the gas flame to flambé. Let the flames subside naturally to cook off the raw alcohol.
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4
Add the diced onion, carrot, and celery (the mirepoix) to the pot with the shells. Sauté for 5 minutes until the vegetables soften. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep rusty red.
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5
Deglaze the pot with the white wine, scraping up any browned bits (fond) from the bottom. Allow the wine to reduce by half.
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6
Add the seafood stock, white rice, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes. The rice will become very soft and act as the natural thickening agent.
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7
While the base simmers, melt the remaining 1 tablespoon of butter in a small skillet. Sauté the reserved shrimp meat for 2-3 minutes until just cooked through. Remove from heat, dice into bite-sized pieces, and set aside for garnish.
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8
Remove the bay leaf from the soup. Working in batches, carefully transfer the hot soup (including the shells) into a high-powered blender. Blend until completely smooth. Note: The shells contain immense flavor and will be strained out later.
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9
Set a fine-mesh sieve (chinois) over a clean pot. Pour the blended mixture through the sieve, using the back of a ladle to press firmly on the solids to extract every drop of liquid. Discard the remaining gritty solids.
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10
Return the strained bisque to low heat. Stir in the heavy cream and cayenne pepper. Simmer gently (do not boil) for 5 minutes until the soup is velvety and thick enough to coat the back of a spoon.
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11
Stir in the lemon juice to brighten the flavors. Season to taste with sea salt and white pepper.
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12
Ladle the hot bisque into warmed bowls. Divide the sautéed shrimp pieces among the bowls and garnish with a sprinkle of fresh chives. Serve immediately.
💡 Chef's Tips
Don't discard the shells; they are the most important ingredient for an authentic bisque flavor. Using white pepper instead of black pepper keeps the appearance of the soup pristine and speckled-free. If the bisque is too thick, whisk in a little extra stock; if too thin, simmer for a few more minutes before adding the cream. Always use a high-powered blender for the shells to ensure you extract maximum flavor before straining. For an even richer finish, whisk in a cold tablespoon of butter right before serving (monter au beurre).
🍽️ Serving Suggestions
Serve with a warm, crusty French baguette or toasted brioche points for dipping. Pair with a chilled glass of French Chablis or a dry Sancerre to cut through the richness. A simple side salad of butter lettuce with a light champagne vinaigrette provides a refreshing contrast. For a luxury presentation, add a small dollop of crème fraîche and a teaspoon of caviar on top. Follow this rich soup with a light main course like roasted sea bass or grilled asparagus.