Shrimp Bisque

The first time I ever had a bisque was in the late 80’s, at Toronto’s now defunct Whistling Oyster. A bisque is a thick, creamy , highly seasoned soup, classically using shrimp, crab or lobster. It is of French origin and it’s the snobbish cousin of chowder.

I saved this recipe from the Toronto Star, written by Marion Kane, who describes her very first taste of lobster bisque as:

“I can only describe the texture as akin to silky smooth, slightly melted soft ice cream. In every bite, there was a chunk of tender, toothsome lobster. The flavour was full-bodied and robust with a hint of sherry, a sweetish seafood taste laced with saltiness and, of course, cream.”

I echo her same thoughts on tasting a bisque. This is one of my best soup experiences, ever. I know shrimp cannot compare with lobster but you’ll understand how fantastic the flavours are when you taste your first spoonful.

This soup requires of you to take a few extra steps but don’t cut corners. It’s supposed to be a rich soup and it should be aptly served for a special occasion.

One final note…this soup is thickened by pureeing the rice, half the seafood and of course, the cream. Uncle Ben’s converted rice is recommended but I found the starches in Arborio rice to work just fine.

Without the intent of sounding racy, are you ready for an orgasmic experience? I made relatives moan when they tasted this bisque. A pleasantly odd moment. I think they enjoyed it.

Shrimp Bisque

1 1/2lbs. medium shrimp, peeled and deveined
2 Tbsp. butter
2 Tbsp. vegetable oil
1 cup chopped onion
2 celery stalks, chopped
2 carrots, peeled & chopped
2 garlic cloves, peeled & chopped
3 Tbsp all-purpose flour
2 cups of fish or chicken stock or clam juice
2 cups of water
2 cups of canned tomatoes, chopped with juices
1/2 cup dry sherry
1/4 cup brandy
1 tsp. chopped fresh thyme (1/2 tsp. dried)
1/2 cup arborio rice or Uncle Bens converted rice
2 Tbsp. tomato paste
2 Tbsp. dry white wine
2/3 cup whipping cream
seat salt and fresh ground black pepper

1. Peel shrimp. Reserve shells. Chop shrimp into 2 or 3 pieces each. Reserve shrimp in the fridge.
2. In a large heavy saucepan, heat 1 Tbsp. of butter and oil over medium-low heat and add your onions, celery, carrots and garlic. Cook until soft or for 15 minutes (but not browned).
3. Add the shrimp shells and cook for 2 minutes, stirring. Add flour and cook while stirring for a minute or so. Add wine (2 cups), stock, water, tomatoes, half each of sherry and cognac and the thyme.
4. Bring the mixture to a boil. Reduce heat to low and simmer , covered for 45 minutes or until the vegetables are soft. Strain through a sieve into another large saucepan, pushing down all the solids with a wooden spoon to remove all the liquid and extract all the flavours from the vegetables. Discard solids.
5. Add your rice and tomato paste to the mixture in the saucepan. Bring to a boil then reduce to low and simmer, covered. Stir occasionally to make sure the rice doesn’t stick to the bottom. Simmer for another 30-45 minutes or until the rice is cooked.
6. Meanwhile, add the remaining butter to a large heavy skillet over medium heat. Add the shrimp, cook while stirring for about 4 minutes until they have just turned pink. Add the remaining wine (2 Tbsp.) to the skillet to deglaze.
7. Add half of the cooked shrimp along with any juices to the bisque mixture. Transfer to a blender or a food processor and puree until smooth and creamy.
8. Whisk in whipping cream along with remaining sherry and brandy.
9. Add salt, pepper and remaining shrimp. Adjust taste with a squeeze of lemon, if desired.
10. Heat over low heat to serve. Do not over boil.