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Nutrition Facts
Serving Size 1 (217g) Recipe makes 6 servings The following items or measurements are not included below: shrimp stock
Calories 347
Calories from Fat 176		(50%)
Amount Per Serving		%DV
	Total Fat 19.6g	30%
	Saturated Fat 11.8g	59%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 275mg		11%
Potassium 402mg		11%
Total Carbohydrate 11.3g		3%
	Dietary Fiber 1.2g	4%
	Sugars 2.3g
Protein 18.1g		36%
detailed view... how is this calculated?

Shrimp Bisque

Recipe #153561 | 45 min | 15 min prep

⁽⁴⁾ RATE IT NOW Print Recipe

By: chia
Jan 27, 2006

adapted from bon appetit, this uses the lovely shrimp stock that we made in the french forum last week.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons butter
1 lb uncooked shrimp, peeled, deveined
2 celery ribs, diced
1 small onion, chopped
1 carrot, diced
2 1/2 tablespoons chopped fresh tarragon (or 2 1/2 teaspoons dried)
1 1/2 teaspoons grated lemon peel
1 cup dry white wine
1/4 cup brandy
3 cups shrimp stock
1 cup whipping cream
3 tablespoons long-grain white rice
2 tablespoons tomato paste

Directions

1
Melt butter in heavy large Dutch oven over medium heat. Add shrimp and sauté until just cooked through, about 4 minutes. Using slotted spoon, transfer shrimp to bowl.
2
Add celery, onion, carrot, tarragon and lemon peel to Dutch oven. Sauté until vegetables are soft, about 8 minutes. Add white wine and brandy and boil 2 minutes. Add shrimp stock, whipping cream, rice and tomato paste. Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes.
3
Purée soup in batches in blender. Return to Dutch oven. Place all but 6 shrimp in blender. Add 3 cups soup and blend until shrimp are coarsely chopped. Add to soup.
4
Bring soup to simmer, stirring frequently.
5
season with salt and pepper.
6
Ladle into 6 bowls; garnish each with 1 shrimp.

Questions about this recipe?

Browse similar recipes by category

Course > Soups > Bisques/Cream
Main Ingredient > Seafood > Shellfish > Shrimp
Main Ingredient > Eggs/Dairy
Cuisine > North American
Preparation > Time to Make > < 60 mins
Occasion > Dinner Party

Featured Reviews for This Recipe

From: Susie D

On Feb 1, 2006

I was unable to attend the tutorial as it was going on, but prepared this lovely soup yesterday. This has a wonderful flavor and color and smelled terrific! I used an immersion blender & pureed the bisque with only half of the shrimp. I floated the rest on top of the servings. I served this with a french bagette and a green salad. Thank you chia for another lovely meal. The tutorials you & Chef Kate do in the French Cooking Forum are so worthwhile and much appreciated!

1 people found this review helpful

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From: Queen Dragon Mom

On Jan 28, 2006

Truly great bisque. Rich and creamy with a true shrimp flavor. The color is beautiful, pink/orange with flakes of tarragon and small bits of shrimp. Thanks, Chia!

1 people found this review helpful

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From: bobo3039

On Apr 15, 2007

I was going to post a very similar recipe that I made from a Burt Wolf cookbook. That recipe called for a combination of dried basil, oregano and tarragon rather than all tarragon as indicated here. I also used an immersion blender and left mine kind of chunky. The bisque was just superb and a perfect treat.

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From: Chef Kate

On Feb 2, 2006

This soup is perfect! The color is beautiful a pale apricot/pink; the aroma--especially with the fresh tarragon--is lovely and the flavor is terrific. I too used my immersion blender and pureed the soup, but I did for a while to get it very smooth. I was tempted to strain it to make it even smoother, but the taste ws so good we just ATE it. I think also the fact that it was made with Chia's shrimp stock made a very big difference. Delicious, Chia!

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