Myself, I enjoy all kinds of soups anytime of the year. That said, there is something that’s quite unique about bisques. Firstly, they are great as a starter to any holiday meal and on chilly cold nights. More importantly is of course their flavor, they are rich and hyper-delicious. They are filling enough to have simply on their own or as an appetizer.
So here it goes, a succulent Shrimp Bisque to be enjoyed however you please!
Shrimp Bisque, I believe wholeheartedly must be made 100% with the flavor of the shells themselves. It boggles my mind a little when I see shrimp bisque made with fish broth and the shrimps are added at the end. Again, let me say, no matter what, as long as a soup, chowder or bisque is full of delicious flavors, I’m all in! So please don’t let that comment of mine offend you. I just feel that a shrimp bisque is much better made from the actual broth of the shrimp shells themselves.
After you peel and devein the shrimp, reserve the shells. Then boil those same shells in a cup or two of water for 10-15 minutes and blend the shells with broth in a blender till almost fine. Strain the shells, reserving the broth and use that same broth for your actual shrimp bisque. There is something magical in this simple step and if you have never done it before, I promise you will always make your shrimp bisque this way.
Ahhh, another wonderful, delicious of the so many mexican appetizers!
|Meal type||Appetizer, Main Dish, Soup|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
- 1 Pound medium to large raw shrimp (peeled and deveined and shells reserved for a broth)
- 2 Tbsp olive oil
- 1 onion (chopped)
- 5 garlic (finely chopped)
- 2 Tbsp all purpose flour (add 1 more tbsp if you want your soup even thicker)
- 2-3 (depending how rich you ant the soup) Cubes chicken bouillon (broken up so it's easier to dessolve in water)
- 2 Cups shrimp broth
- 1 cup heavy cream
- 2 Tbsp dry sherry
- 2 Cups water
- 3 Tbsp unsalted butter
- sprinkle ground cayenne pepper (more if you want more heat)
- 2 plum tomatoes (chopped)
- 1/3 cup cilantro (chopped)
- 1 avocado (cubed)
- salt (to taste)
- crusty bread or tortilla chips
- 1/2 cup queso fresco (mexican white cheese) (crumbled, for topping)
|if shrimps are frozen, thaw out first. Peel and devein shrimp. Reserve shrimp shells. Cut each shrimp into 2 to 3 pieces depending on the size. Cover and refrigerate shrimp unto ready to use. Place shrimp shells in a pot with 2 cups of water and heat over medium heat for about 10 minutes. Add salt to taste to water. Once shells have cooked, pour water with shells into blender and blend until shells are pretty well chopped up. Put mixture through a strainer or sieve to remove shells but reserving the shrimp broth. Set aside.|
|Chop onion and garlic. In a medium size pot, add 2 tbsp of olive oil and heat over medium heat. Add onion and cook until translucent (about 4 minutes) add garlic and cook for another minute. Add the flour and stir into onions and garlic. It will look somewhat lumpy. Add shrimp broth and broken up chicken bouillon cubes. Continue cooking until bouillon cubes have dissolved into broth.|
|Add heavy cream, sherry, butter and 2 cups of water. Sprinkle cayenne pepper and cook for about 10 to 15 minutes over medium to lower heat. Soup will start to thicken.|
|Chop plum tomatoes and put into soup. Add shrimp and cook for another 10 minutes or until shrimp pieces are cooked. Do not overcook shrimp. Chop cilantro and sprinkle into soup. Cube avocado.|
|Serve bisque in bowls and garnish with avocado cubes. Serve bisque by itself or with crusty bread or tortilla chips.|