Shrimp Bisque Recipe
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- Опубликовано: 4 окт 2024
- #entertainingwithbeth #CookingChannel #ShrimpBisque
Learn how to make a delicious Shrimp Bisque, a wonderful first course for your Christmas feast! Tender succulent shrimp combine with sauteed veggies simmered in brandy and blended up for a rich and flavorful bisque.
This starter would pair beautifully with my "Make Ahead Christmas Menu" available below.
DOWNLOAD MY MAKE-AHEAD CHRISTMAS MENU HERE!
entertainingwi...
CHAPTERS:
:31 tips for using frozen shrimp and prepping the shrimp for shrimp bisque
:54 How-To Make the Shrimp stock for Shrimp Bisque by using the shrimp shells
2:16 Straining the shrimp stock with a fine mesh strainer
2:59 Creating the bisque base with vegetables and French Brandy
5:41 Blending the soup for a silky bisque
6:07 Cooking the shrimp in the bisque
6:59 Plating the shrimp Bisque with garnishes
SHRIMP BISQUE RECIPE:
Serves 6 as a starter
Print Recipe Here entertainingwi...
Ingredients:
4 Tbsp (56 g) butter (separated)
1 lb shrimp (454 g) shells on (and shells reserved)
6 cups (1440 ml) water
1 tsp (5 ml) whole peppercorns
1 tsp (5 ml) dried tarragon
2 Bay leaves
7 sprigs of thyme
1 cup (100 g) diced red onion
½ cup (50 g) diced carrot
¼ cup (25 g) diced celery
2 garlic cloves, sliced
½ cup (120 ml) French Brandy (St. Remy)
¼ cup (60 ml) tomato paste, from a tube (sweeter than from a can)
Garnish:
6 dollops creme fraiche (Take the creme Fraiche out of the fridge 30 minutes before serving to allow it to come up to room temp a bit which will prevent it from cooling down the bisque too much)
3 Tbsp (45 ml) Fresh tarragon
Cayenne pepper
METHOD:
Peel and devein the shrimp. Reserve the shrimp shells, and set aside. Chop the shrimp into bite-sized pieces, place them in a bowl, cover and refrigerate.
Melt 2 tablespoons of butter in a large dutch oven. Add the shrimp shells and saute them in the butter until the shells turn pink. Add the water, peppercorns, dried tarragon, bay leaves and thyme. Place the lid on the Dutch oven and simmer for 10 minutes.
Pour the broth through a fine mesh sieve into a large bowl. Pressing down the solids to extract any remaining broth. Discard the solids and set the broth aside.
In a cleaned-out Dutch oven, melt the remaining butter. Add the red onion, carrots, celery, and garlic. Saute until the vegetables are fragrant. Season to taste with salt and pepper. Turn off the heat and add the brandy.
Then turn the flame back on and simmer until the brandy has reduced by half. Add the tomato paste. Then add the reserved broth back in and simmer for 5 minutes until vegetables are tender.
Transfer the soup to a blender and puree until smooth. Place the soup into a cleaned-out Dutch oven and heat until hot. Then add the shrimp, stirring until pink and cooked through 2-4 minutes. Do not overcook the shrimp or it will be rubbery.
Check for seasoning and add salt and pepper if needed.
Ladle soup into shallow bowls, creating a small mound of shrimp in the center. Top shrimp mound with a dollop of creme fraiche, a dust of cayenne pepper, and a few fresh tarragon leaves. Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEnt....
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NOTE: One thing I forgot to say in the video! I like a thinner bisque as a starter so it's not too filling. But if you prefer a thicker bisque, just add less water. I'd start with 5 cups/1200 ml (instead of 6/1440) and then add more water if desired (in 1/4 cup (60 ml) increments) after the soup is blended. Hope you enjoy!
I’m def making this! Did I not see the link to your newsletter?
Shrimp bisque!!! What a perfect starter - can't believe I never served it that way! I just needed you to give me the nudge. It looks just beautiful and really easy. Cleaning out the pot is a breeze and just takes a moment. It would be the perfect beginning to a meal featuring beef tenderloin! A nod to classic surf and turf.
I'm so terrible about email! I hadn't looked and seen your make ahead menu, but now that I have? I'm adopting it for my Christmas meal. Beef Bourguignon is a great meal for just one or two people, too. The recipe can be cut down or some of the leftovers can be frozen for later meals.
So happy for you that your cookbook dreams are becoming a reality! Happy for all of us who love you and your food, too!
♥️🎄♥️
Aww thanks Lucinda! Yes it's all very exciting! I can't wait until this book is ready to share for real! But rest assured I'm working every week on it ha! So much to do, but so fun at the same time!!
Beautiful recipe Beth. To me shrimp bisque would not be shrimp bisque unless it has the Brandy. It gives such a fabulous rich flavor to the soup. Take care❤
It really does! It adds this really yummy sweetness which pairs so well with the shrimp! And with the tarragon too! :) Happiest of holidays!
I sure do wish I lived in your house as the designated taster Beth. Really excited to get your cookbook next summer.
Ha! Oh I need more tasters! My family is like "Stop feeding us we can't eat these cakes anymore! LOL!" Can't wait to share the book, once it's done!
Both metics for the book is suuuch good idea 🎉
Right? 50% of my audience is outside the U.S.A so I really wanted to make sure it would be inclusive of both audiences! :)
😋❤
Oh my, I could use a bowl of that right now! I love shrimp, and that looks delicious!
It is! So yummy and festive too! :)
I love Shrimp!!!🎉❤
Beth, this looks wonderful. Great suggestion for Christmas!😊
An elegant starter for Christmas dinner! Looking forward to your cookbook, too!
Aww me too! Can't wait until it's ready to share!! :)
Looks delish! 😊👍 That would also be nice Christmas Eve.
Oh yes! VERY festive! :)
@@EntertainingWithBethOysters Stew 🍲 New Year 2024 ❤❤❤❤❤❤
@@maryjemisonMaryjay1936... Oh my goodness, yes to Oyster Stew on Christmas Eve: my husband's parents' December 24th tradition that I adopted and adapted. But for before Christmas Day dinner, this shrimp bisque looks wonderfully delicious!
Delicious 😋🎄
Beth, your shrimp bisque look simply gorgeous. You always dress so elegantly and professionally, and you have such a glowing, most adorable smi, just like Giada De Laurentiis.
LOL! Aww thanks Byron ha! :) Happy Holidays!
Love your recipes! I am from India originally & love the rich flavors in your recipes. Thank you so much!
I'm so glad you enjoy them! :)
What a wonderful recipe. I also loved you je t’aime blouse……merci Beth🌲🌲🌲
Aww thanks! It's from Sezane :) seza.ne/QhXk9PjdAh they had a special event at the store where they were offering free embroidery and my daughter thought the Je t'aime with the heart was cute :). So I got it done! Ha!
Lovely…..I love Sezane…..
Looks absolutely delicious. I cannot wait to make it. Thank you for sharing these wonderful recipes.
Of course my pleasure!
Oh Beth, You have outdone yourself! I received this recipe in my inbox as I'm a subscriber. I gasped with joy! I am pescatarian, and every major holiday we have seafood. I am so excited to make this bisque. Your recipes are spot on and foolproof. I'm going to shop for the ingredients today. I look forward to your Christmas recipes every year. In addition to being a great cook, you are a delight to watch. Happy holidays sweet soul! Let the fun begin! 🎄
Aww thank you! :). I'm so glad you enjoyed it! This one is such a yummy 1st course, and so festive too! It's also really easy to make it all ahead and then just reheat, cook the shrimp, and garnish! Hope you have a wonderful holiday season!! :)
Definitely will try! Can't wait for your book! So happy for you!
Aww THANK YOU! Yes, it's been a long time coming, but I'm so excited about it, and working on it has been so much fun! Can't wait to share! :)
Looks delicious.
Merry Christmas from your neighbor in South OC! I just downloaded your make ahead menu! I'm have 14 family members over for Christmas dinner and this menu is perfection! Sooo looking fwd to your cookbook!
Aww perfect! Yes this menu will be great! And you can make it all ahead! I'm doing the same exact thing ha! And adding the bisque too! Soooo looking forward to sharing the cookbook too!
I call these videos Saturday With Beth!! It is my "to do" every Saturday morning, and YOU never disappoint me, Beth!!! This recipe is the one that I have been dreaming about but not realizing it. At the Neiman Marcus restaurant, they serve a wonderful Lobster Bisque BUT they do not share that recipe. Now because of you, I have a MUCH better recipe that is easy to follow and like ALL of your other recipes, I KNOW that it will be delicious. I'm looking forward to the Christmas Menu video that you have in store for us AND with bated breath YOUR COOKBOOK, I'm so ecstatic about the news!!
Ha! Oh I hope you enjoy it as much as we do! It's so delicious and easy to prepare mostly ahead too! Can't wait for the cookbook either! I keep developing these recipes Sandy and thinking oh, I want to share this now because it's so yummy! It's like holding on to Christmas presents you can't wait to give ha!
I've never made shrimp bisque, but I think I'll try!
Its so yummy! I think you’d love it!
This looks absolutely delicious! Thanks for sharing!
I was just wondering earlier today what you'd be sharing with us for Christmas entertaining !
Ha! Oh this is a yummy one! I also have a totally delicious (and easy!) Gingerbread Cake recipe coming up soon too that is TO DIE FOR! We couldn't stop eating it!! Ha! Stay tuned!!
Love the video as always! This Bisque will now be added to our Christmas menu. THANKS!
It's so good! I hope you enjoy it as much as we do! :) Happy Holidays!!
This will certainly be part of my Christmas Menu this year. What a festive starter ♥️🎄 Thank you for sharing
Karen
Of course! I hope you enjoy it Karen! :)
@@EntertainingWithBeth I have no doubt that we will.
Looks yummy! Can't wait for your cookbook.
Me too!! More in next week's newsletter on the progress! :) So excited to share it!
Looks delicious! Well done! 👏👏
Thanks Pete!
Beautiful! You are so generous to do everything well in advance so WE can plan in advance and make our holidays happier. Thank you!
Aww yes of course! We all need time to plan these menus ha ha! That way we can concentrate on all the fun! :) Hope you enjoy!!
Great recipe, I will have to try it! I really appreciate all your commentary on each step and when it can bee done if you're not serving it right away. We've been having many family celebrations in the last couple of weeks which involved lots of prepping and hosting... and I kept thinking about you 🤩and how relaxed you seem while getting things done (I was stressing about getting stuff done on time).
Also, I really like 'Muir Glen Organic Tomato Paste' - it's pretty much how you described the one in the tube, very flavorful, sweet, and not too acidic. Maybe give it a try. 😊
Aww so glad you enjoy it! Yes I do love Muir Glen, I use their diced tomatoes all the time, didn't know about the paste! I'll be sure to look for it! :)
Yay, a seafood recipe :) They always look great on a festive menu as a light and gourmet option. Thank you Beth !
They really do! They are just so festive for holiday entertaining!! :)
What a treat! Looks so delicious!!!
It is! Totally making this for Christmas dinner! :). You and Mom will love it!
Hmm, that's a tasty dish. My mom used to make that, but I couldn't have any. Seriously allergic to All shell fish 😢😢😢. But it is delicious, I found out the hard way unfortunately 😊😊. Have a wonderful holiday everyone ❤❤
Oh no! Yikes! So sorry to hear that! :( This potato soup is also lovely for the holidays! And NO shell fish!! Hope you enjoy! ruclips.net/video/5dHAo23nmLU/видео.html
Cant wait to make this soon for me can i use tofu and skip brandy as i don't use alcohol at home i never had shrimp bisque before perfect for raining days in Singapore and after office meals 😊
I ordered myself a lobster and some crevettes for Christmas thinking of bisque afterwards
Yes! You should totally do that! Would be so delicious! Or freeze the extras and then make the bisque for New Year's!
@@EntertainingWithBeth definitely. Boxing Day is for cold meat, ham and salad. I’m being very self indulgent,to make up for a solo Christmas. I love all things shellfish
Thanks for naming the brandy. Sometimes my ear does not pick up the French pronunciation of things. I am a phonics girl and sometimes have to replay a couple time to hear correctly. Also, where do you purchase your shrimp? I think your site just gets better and better.
Aww thank you! I'm so glad you enjoy it! I can find good quality frozen shrimp, with the easy peel shells, at Ralphs, a large grocery store chain in CA. It's it's half the price of the fresh shrimp!
Beth that looks delicious. I’m doing a New Year’s Eve dinner. That would be an elegant starter. What would you consider for your main entree?
Oh sure, you could do my roasted beef tenderloin or my beef bourguignon would also be great! Both are here on my channel :)
I will happily wait til 2025. Congratulations on your book
Ha! Aww thank you! Can't wait until it's ready to share! :)
Can you add cream?
You could. But here's my thought on that. The cream starts to dilute the flavor of the bisque a bit, so I prefer to add the cream in the form of "cream fraiche" on top. That way each person can add as much or as little as they like, and the flavor of the bisque is preserved a bit better, while the creme fraiche melts on top. Take the creme Fraiche out of the fridge 30 minutes before serving to allow it to come up to room temp a bit which will prevent it from cooling down the bisque too much :) Enjoy!
Beth, the Ikea bowl has max temperature of 50 degree Celsius. You need to be careful when pouring hot soup into it.
Oh really? I had no idea! Thanks for letting me know! It seemed so sturdy since it's so thick ha! Next time I'll use my Pyrex!