13714 Cognac Shrimp Bisque 1 hr 15 mins 45 mins 6 to 8 servings Thu Mar 26 02:27:00 -0700 2009 Thu Mar 26 15:16:29 -0700 2009 Easy French CHOW http://www.chow.com/recipes/13714 Thu, 26 Mar 2009 22:16:29 GMT Not too heavy, yet full of flavor With large pieces of shrimp and just enough cream, this bisque is filling enough to be a meal. With large pieces of shrimp and just enough cream, this soup avoids bisque’s typical pitfalls: being insipid, thin, too creamy, too heavy, or just overwhelming. Instead it’s flavorful and light, yet filling enough to be a meal.

This recipe was featured as part of our Festivus menu.

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  • Peel shrimp, reserving shells. Coarsely chop shrimp into bite-size pieces, place in a medium container, cover, and refrigerate until ready to use.
  • Place 1 tablespoon of the butter in a large saucepan over medium heat. When the foaming subsides, add onions, carrots, celery, and reserved shrimp shells and season with salt and freshly ground black pepper. Cook, stirring occasionally, until onions are just tender and shells are pink but not browned, about 5 minutes.
  • Increase heat to medium high and add tomato paste, thyme, and bay leaves; stir until vegetables are coated in tomato paste. Add water, stir to combine, and bring to a boil. Reduce heat to low and simmer until broth has a shrimp flavor, about 30 minutes. Strain through a fine mesh strainer into a heatproof container; set aside and discard solids.
  • Wipe out any solids in the saucepan and return it to the stove over low heat. Add remaining 3 tablespoons butter and let melt. When butter foams, whisk in flour and cook, whisking frequently, until smooth and golden brown, about 4 minutes.
  • Slowly whisk in Cognac, then reserved hot stock, whisking until smooth, and bring to a boil. Add cream, cayenne, and reserved shrimp and stir to combine. Simmer until flavors have melded and shrimp is cooked through but not tough, about 8 to 10 minutes. Season with salt and freshly ground black pepper, if desired.
    • ]]>     http://www.chow.com/assets/2008/12/cognacshrimp290.jpg Kate Ramos 49 Soup/Salad/Sandwich 584 2 pounds shell-on shrimp

    ]]>     4 tablespoons unsalted butter (1/2 stick)

    ]]>     54 2 medium yellow onions, large dice

    ]]>     119 2 medium carrots, large dice

    ]]>     121 2 medium stalks celery, large dice

    ]]>     2 tablespoons tomato paste**

    ]]>     228 5 fresh thyme sprigs

    ]]>     77 2 medium bay leaves

    ]]>     5 cups water

    ]]>     3 tablespoons all-purpose flour

    ]]>     1/2 cup Cognac

    ]]>     3/4 cup heavy cream

    ]]>     277 1/4 teaspoon cayenne pepper

    ]]>     1 chow 5931 kate ramos 6254 pescatarian 1071 classic 1046 cold weather 1021 comfort 1031 cozy 686 creamy 418 dairy 1605 dinner party 384 easy 349 fish 751 elegant 252 french 8548 no fuss 20 seafood 22 shellfish 1047 warming 23611 festivus 21873 pescetarian 232 soup 216 holiday 25436 eye of round