📝 About This Recipe
This luxurious French-inspired bisque is the epitome of coastal elegance, transforming humble shrimp shells into a deeply aromatic, golden-hued nectar. The secret lies in flambéing the shells with Cognac to unlock hidden depths of flavor, followed by a slow simmer with aromatic mirepoix and a touch of tomato. Finished with silky heavy cream and a hint of cayenne, it is a sophisticated, velvety masterpiece that warms the soul.
🥗 Ingredients
The Shellfish & Stock
- 1.5 pounds Large Shrimp (raw, shell-on, deveined (reserve shells and tails))
- 4 tablespoons Unsalted Butter (divided into two portions)
- 1/4 cup Cognac or Brandy (for flambéing)
- 4 cups Seafood Stock (high quality or homemade)
Aromatics & Base
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 Celery Stalks (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (concentrated)
- 3 tablespoons All-Purpose Flour (to thicken)
Seasoning & Finish
- 2 tablespoons Dry Sherry (optional but recommended)
- 1 cup Heavy Cream (at room temperature)
- 3 sprigs Fresh Thyme (leaves only)
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1/8 teaspoon Cayenne Pepper (adjust for heat)
- to taste Kosher Salt and White Pepper
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Peel and devein the shrimp. Place the shrimp meat in a bowl and set aside in the refrigerator. Critically, save all the shells and tails; this is where the intense 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
Carefully pour the Cognac over the shells. If using a gas stove, tilt the pan slightly to ignite, or use a long reach lighter. Let the flames die down naturally to concentrate the sugars and essence of the spirits.
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4
Add the seafood stock to the shells. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Strain the liquid through a fine-mesh sieve into a bowl, pressing hard on the shells to extract every drop of liquid. Discard the solids.
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5
Wipe out the pot and return it to medium heat. Melt the remaining 2 tablespoons of butter. Add the onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables are soft and translucent.
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6
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells sweet.
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7
Sprinkle the flour over the vegetables and stir well for 1-2 minutes to cook out the raw flour taste, creating a light roux.
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8
Slowly whisk in the reserved shrimp-infused stock and the dry sherry. Add the thyme, smoked paprika, and cayenne pepper. Bring to a gentle simmer.
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9
Cover and simmer for 20 minutes to allow the flavors to marry and the vegetables to become very tender.
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10
Using an immersion blender, puree the soup until completely smooth. For an ultra-fine, restaurant-quality texture, pour the pureed soup through a chinois or fine-mesh strainer again.
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11
Return the smooth bisque to the pot over low heat. Stir in the heavy cream. Season with salt and white pepper to taste.
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12
Roughly chop the reserved raw shrimp meat. Add it to the simmering bisque and cook for 3-4 minutes until the shrimp pieces are just opaque and tender. Do not overcook.
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13
Ladle the hot bisque into warmed bowls. Garnish with a swirl of cream, a pinch of chives, and a single whole sautéed shrimp if desired. Serve immediately.
💡 Chef's Tips
Never discard the shells; they contain 'astaxanthin' which provides the signature pink color and deep oceanic flavor. If the bisque is too thick, thin it with a splash more stock or a touch of dry white wine. Use white pepper instead of black pepper to maintain the perfectly smooth, unblemished aesthetic of the cream base. For a deeper flavor, roast the shrimp shells in the oven at 400°F for 10 minutes before starting the stock process. If you don't have an immersion blender, a standard blender works, but be sure to blend in small batches and leave the lid slightly ajar to let steam escape.
🍽️ Serving Suggestions
Serve with a crusty, warm French baguette or sourdough to soak up every drop of the velvety broth. Pair with a crisp, chilled glass of Chardonnay or a dry Sparkling Wine to cut through the richness of the cream. A simple side salad of butter lettuce with a light lemon vinaigrette offers a refreshing contrast. For an extra decadent touch, top each bowl with a teaspoon of lump crab meat or a drizzle of truffle oil. Serve as an elegant first course for a multi-course seafood dinner party.