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Shrimp Bisque
Ingredients:
1 pound large shrimp, peel and de-vein, reserve shells
2 oranges, juiced plus 2 tbsp. zested, keep aside
3 tbsp. olive oil
2 tbsp. butter
2 leeks, halved, rinsed and thinly sliced
2 garlic cloves, minced
2 carrots, peeled and chopped
6 thyme sprigs, tied together
1 bay leaf
1/3 cup tomato paste
1/4 cup dry sherry
1/4 cup flour
3 cups water
2 cups single cream (18%)
sea salt & pepper to taste
8 shrimps, sauteed (for garnish)
4 thyme sprigs (for garnish)
Prep:
Heat olive oil & butter in a large saucepan over medium heat. Once butter is melted and oil is hot add in the shrimp shells, leeks, carrots, garlic, thyme, bay leaf, tomato paste, cayenne and orange zest. Cook for about ten minutes or until vegetables have softened and shells are red.
Add in the sherry and cook for a further three minutes. Add in the flour and cook for a couple of minutes longer, stirring with the wooden spoon. Top with the water and orange juice and deglaze the pan, scraping the bits off the bottom of the pan. Add in the single cream and bring just to a boil, reduce heat and simmer for twenty minutes. Add in the shrimp and cook for a few minutes until cooked through.
Remove from heat and remove shells. Working in batches, run the soup through a processor then pour through a fine sieve and return to a clean pot.
Meanwhile, saute the 8 shrimp for garnish and set aside.
Add the pot back over medium-low heat and season. Ladle into four bowls and top with 2 shrimp and a sprig of thyme.
Serves 4.
Ingredients:
1 pound large shrimp, peel and de-vein, reserve shells
2 oranges, juiced plus 2 tbsp. zested, keep aside
3 tbsp. olive oil
2 tbsp. butter
2 leeks, halved, rinsed and thinly sliced
2 garlic cloves, minced
2 carrots, peeled and chopped
6 thyme sprigs, tied together
1 bay leaf
1/3 cup tomato paste
1/4 cup dry sherry
1/4 cup flour
3 cups water
2 cups single cream (18%)
sea salt & pepper to taste
8 shrimps, sauteed (for garnish)
4 thyme sprigs (for garnish)
Prep:
Heat olive oil & butter in a large saucepan over medium heat. Once butter is melted and oil is hot add in the shrimp shells, leeks, carrots, garlic, thyme, bay leaf, tomato paste, cayenne and orange zest. Cook for about ten minutes or until vegetables have softened and shells are red.
Add in the sherry and cook for a further three minutes. Add in the flour and cook for a couple of minutes longer, stirring with the wooden spoon. Top with the water and orange juice and deglaze the pan, scraping the bits off the bottom of the pan. Add in the single cream and bring just to a boil, reduce heat and simmer for twenty minutes. Add in the shrimp and cook for a few minutes until cooked through.
Remove from heat and remove shells. Working in batches, run the soup through a processor then pour through a fine sieve and return to a clean pot.
Meanwhile, saute the 8 shrimp for garnish and set aside.
Add the pot back over medium-low heat and season. Ladle into four bowls and top with 2 shrimp and a sprig of thyme.
Serves 4.
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