Shrimp Bisque

🛒 Ingredients

• Shrimp (peeled, raw meat) 75 g · 79 kcal
• Unsalted Butter 15 g · 108 kcal
• Olive Oil 3 g · 31 kcal
• Yellow Onion (diced) 38 g · 15 kcal
• Celery Stalk (diced) 25 g · 4 kcal
• Carrot (diced) 20 g · 8 kcal
• Garlic (minced) 4 g · 6 kcal
• Tomato Paste 8 g · 8 kcal
• Brandy or Cognac 0 g · 0 kcal
• Dry White Wine 0 g · 0 kcal
• All-Purpose Flour 8 g · 27 kcal
• Chicken Broth (low sodium) 125 g · 8 kcal
• Heavy Cream (36% fat) 60 g · 200 kcal
• Fresh Parsley (chopped) 3 g · 1 kcal
• Bay Leaf 0 g · 0 kcal
• Fresh Thyme 0 g · 0 kcal
• Cayenne Pepper 0 g · 0 kcal

👨‍🍳 Instructions

1. Peel and devein shrimp, reserving shells for stock. Roughly chop 1/4 of the shrimp meat and set aside for garnish; chop the remaining shrimp meat into small pieces.
2. In a large pot, sauté shrimp shells in olive oil until pink, then add 1/4 of the diced onion, celery, and carrot. Deglaze with brandy and white wine, then add chicken broth, bay leaf, and thyme; simmer for 20 minutes to create a flavorful shrimp stock.
3. Strain the shrimp stock through a fine-mesh sieve, pressing on solids to extract all liquid. Discard the solids and set the stock aside.
4. In the same pot, melt butter and sauté the remaining diced onion, celery, carrot, and minced garlic until softened, about 8-10 minutes.
5. Stir in tomato paste and cook for 2 minutes. Sprinkle in flour and cook, stirring constantly, for 1-2 minutes to form a roux.
6. Gradually whisk in the reserved shrimp stock until smooth, then bring to a simmer. Add the finely chopped shrimp meat and cayenne pepper; cook for 3-5 minutes until shrimp are cooked through.
7. Remove from heat and stir in heavy cream. Use an immersion blender (or transfer to a regular blender) to blend the bisque until smooth and creamy.
8. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with the reserved chopped shrimp and fresh parsley.