Shrimp Bisque - Barefoot Contessa - Ina Garten
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- Ready In:
- 1 lb large shrimp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tablespoons olive oil
- 2 cups chopped leeks, white and light green parts (3 leeks)
- 1 tablespoon chopped garlic (3 cloves)
- 1 pinch cayenne pepper
- 1⁄4 cup cognac or 1/4 cup brandy
- 1⁄4 cup dry sherry
- 4 tablespoons unsalted butter
- 1⁄4 cup all-purpose flour
- 2 cups half-and-half
- 1⁄3 cup tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
- Strain and reserve the stock.
- Add enough water to make 3 3/4 cups.
- Meanwhile, heat the olive oil in a large pot or Dutch oven.
- Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
- Add the garlic and cook 1 more minute.
- Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
- Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
- Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
- In the same pot, melt the butter.
- Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
- Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
- Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.
- Season, to taste, and serve hot.
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This was absolutely wonderful! I DID make some changes, so that's the only reason I gave it four stars instead of five. I doubled the recipe and pureed only about 2/3 of the shrimp mixture until smooth. I then coarsely chopped the rest of the shrimp and added to the bisque. As lovely as the taste was, I like mine to have a bit of a bite. So I added a few shakes of vindeloo powder. That put it over the top and it was AWESOME! Yum. Will be making it again.Reply