Shrimp Bisque

Soups & Stews

Recipe courtesy of Herbsaint Restaurant, New Orleans, LA.

Serves 4 to 6

Ingredients: 
  • 1 tablespoon butter
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup Scallions
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 2 cups tomatoes, chopped
  • 5 whole shrimp cut up with shells on
  • 1 pint shrimp stock
  • 1 pint Water
  • 1/4 cup rice
  • 1 sprig Tarragon
  • dash of Brandy and Herbsaint
  • 2 teaspoons salt
  • 1/2 cup heavy cream
  • 1 tablespoon butter

Shrimp Bisque

Shrimp Bisque

Click image to enlarge
Method: 

In a heavy bottom sauce pot, sauté the onion, carrot, celery, and scallion with the spices until soft. Add tomatoes and shrimp and cook until tomatoes break down, about 15-20 minutes.
Add shrimp stock and water and simmer an additional 10 minutes then add the rice and cook another 15 minutes. Add the tarragon about 5 minutes before removing soup to strain. Put soup in small batches in a blender and blend until smooth, then strain.  Return to heat and finish with a dash of brandy and Herbsaint, salt, cream, and butter. 
A little hot sauce never hurts.

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