Chef

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3 ounces clarified butter
1 pound mirepoix, small dice
2 pounds shrimp shells and/or lobster or crayfish shells and bodies
2 garlic cloves, chopped
2 ounces tomato paste
4 ounces brandy
12 ounces white wine
4 quarts fish velouté (made with shrimp stock)

SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
8 parsley stems
1 pint heavy cream, hot
salt and white pepper, to taste
cayenne pepper, to taste

1 pound shrimp, peeled and deveined
Servings: 32
1. Caramelize the mirepoix and shrimp shells in the butter.

2. Add the garlic and tomato paste and sauté lightly.

3. Add the brandy and flambé.

4. Add the white wine. Deglaze and reduce the liquid by half.

5. Add the velouté and sachet and simmer for approximately 1 hour, skimming occasionally.

6. Strain, discarding the sachet and reserving the liquid and solids. Purée the solids and return them to the liquid. Return to a simmer and cook for 10 minutes.

7. Strain the bisque through a fine chinois or china cap lined with cheesecloth.

8. Return the bisque to a simmer and add the hot cream.

9. Season to taste with salt, white pepper and cayenne pepper.

10. Cook the shrimp and slice or dice them as desired. Garnish each portion of soup with cooked shrimp.

Yield: 4 quarts (4 liters)
 
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