New Orleans Shrimp Bisque

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (6-quart minimum)
• •Fine-mesh strainer
• •Blender or immersion blender
• •Wooden spoon
• •Ladle

Instructions

1. 1

   Peel and prep the shrimp

   Peel and devein the shrimp, saving every last shell and tail. This is where your bisque lives. Set the cleaned shrimp aside in the refrigerator. Season them lightly with a pinch of salt and a whisper of cayenne. Even now, before they ever see heat, you are building flavor.

   Gulf shrimp are worth seeking out. The flavor is sweeter and cleaner than imported varieties. Ask your fishmonger where the shrimp come from.
2. 2

   Roast the shells

   Heat one tablespoon of butter and the oil in a large Dutch oven over medium-high heat. Add the shrimp shells and tails, spreading them in a single layer. Let them cook undisturbed for two to three minutes until they turn pink and begin to char in spots. You want color here. That browning is pure flavor. Stir and cook another two minutes until fragrant and deeply roasted.

   Do not rush this step. The shells should smell sweet and oceanic, with a hint of char. If they just smell like shrimp, you have not gone far enough.
3. 3

   Build the stock base

   Add the roughly chopped onion, celery, carrot, and smashed garlic to the pot with the shells. Cook for five minutes until the vegetables soften and pick up some color. Push everything to one side and add the tomato paste to the bare spot. Let it toast for one minute, stirring it into the fat until it darkens slightly and smells almost sweet.

4. 4

   Deglaze and simmer

   Pour in the white wine and scrape up every browned bit from the bottom of the pot. Those fond bits are concentrated flavor. Add the cold water, thyme, bay leaves, and peppercorns. Bring to a simmer, then reduce heat to maintain a gentle bubble. Cook uncovered for forty-five minutes to one hour. The stock should reduce by about a quarter and turn a beautiful coral color.

5. 5

   Strain the stock

   Set a fine-mesh strainer over a large bowl. Pour the stock through, pressing firmly on the solids with a wooden spoon to extract every drop of flavor. Discard the spent shells and vegetables. You should have about six cups of rich, fragrant shrimp stock. Taste it. It should taste like the ocean, sweet and complex. If it seems weak, return it to the pot and simmer until concentrated.

6. 6

   Make the blonde roux

   Wipe out your Dutch oven and melt the remaining three tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for four to five minutes. You want a blonde roux here, the color of peanut butter, with a nutty fragrance. This is not a dark gumbo roux. For bisque, we want body without overpowering the delicate shrimp flavor.

   A blonde roux still has thickening power. Go darker and you gain flavor but lose body. For this bisque, blonde is the sweet spot.
7. 7

   Cook the holy trinity

   Add the finely diced onion, celery, and bell pepper to the roux. This is the holy trinity, the foundation of Louisiana cooking. Stir to coat everything in the roux and cook for six to eight minutes until the vegetables soften and the onions turn translucent. Add the minced garlic and cook one minute more until fragrant. Your kitchen should smell like home.

8. 8

   Season and add stock

   Stir in the Cajun seasoning, cayenne, and white pepper. Let the spices bloom in the fat for thirty seconds. Now ladle in the warm shrimp stock gradually, whisking constantly to prevent lumps. Once all the stock is incorporated, bring to a simmer. Cook for twenty minutes, stirring occasionally, until the bisque thickens enough to coat the back of a spoon.

9. 9

   Blend until silky

   Remove the pot from heat and let it cool for five minutes. Working in batches, puree the bisque in a blender until completely smooth, or use an immersion blender directly in the pot. Strain through a fine-mesh strainer back into the pot for absolute silkiness. This step is optional but it is what separates restaurant quality from home cooking. At Lagniappe, we strain twice.

   When blending hot liquids, never fill the blender more than half full. Remove the center cap and cover with a towel to let steam escape. Hot soup will blow the lid clean off if you are not careful.
10. 10

    Add sherry and cream

    Return the bisque to medium-low heat. Stir in the dry sherry and let it simmer for two minutes to cook off the raw alcohol. Now pour in the heavy cream, stirring gently to incorporate. The bisque will lighten to a beautiful blush pink. This is the moment. Taste, taste, taste. Adjust salt. Adjust cayenne. The flavors should be balanced but with a gentle warmth at the finish.

11. 11

    Cook the shrimp

    Add the reserved shrimp to the simmering bisque. Cook gently for three to four minutes until they curl into a C-shape and turn pink throughout. Do not boil or they will turn rubbery. The shrimp should be just cooked, tender and sweet. Remove from heat immediately.

12. 12

    Finish and serve

    Squeeze a few drops of fresh lemon juice into the pot and stir. The acid brightens everything without announcing itself. Ladle the bisque into warm bowls, making sure each serving gets plenty of shrimp. Scatter fresh chives over the top. Serve immediately with crusty French bread for soaking up every last drop. When the last bite is as good as the first, you have done it right.

Chef Tips

• •The sherry matters. Use a dry sherry, not cooking sherry, which is loaded with salt and tastes tinny. A decent fino or amontillado will do the job beautifully.
• •Make the stock a day ahead if you can. The flavors deepen overnight in the refrigerator, and it makes the final assembly much less hectic.
• •If you want to stretch this for a larger crowd, add a few more shrimp at the end rather than thinning the bisque. The richness is the point.
• •Heat tolerance is personal. Start with less cayenne and add more at the table. At Lagniappe, we serve a small dish of cayenne alongside so guests can adjust.
• •Cold bisque thickens considerably. When reheating, add a splash of stock or cream to bring back that silky consistency.

Advance Preparation

• •The shrimp stock can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months.
• •The bisque base (without cream and shrimp) can be made 1 day ahead and refrigerated. Reheat gently before adding cream and shrimp.
• •Do not add the shrimp until just before serving. They overcook quickly and do not reheat well.

Frequently Asked Questions

Nutrition Information

1 serving (about 300g)