Soups & Stewscountryliving5.0
Shrimp Bisque with Bourbon
This flavorful soup, garnished with shrimp, makes a good introduction to any meal.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 1h 15m👤 Nicole Esposito Polly & Eliza Alsop📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●dutch oven
- ●bowl
- ●oven
- ●skillet
📝 Preparation Steps
1
Cook the shrimp: Peel, devein, and, reserving 16 whole shrimp, coarsely chop remaining shrimp, reserving shells. Heat 1 tablespoon oil in a large Dutch oven over high heat. Season shrimp with 1/4 teaspoon each salt and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to the pan and cook, stirring occasionally, until shells begin to brown. Add 1/4 cup bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside.
2
Make the soup: Add 1 tablespoon butter to the pan and melt over medium heat. Add celery and fennel and cook for ⏱️ 10 minutes. Add onions, garlic, and remaining salt and pepper and cook until onions are soft. Add tomato paste and cook until it begins to coat the bottom of the pan. Add 1 tablespoon butter and melt. Add flour and cook, stirring constantly, to incorporate.
large onion, chopped1garlic, chopped3 cloves
3
Add wine, 5 cups water, broth, rice, herbs, and shrimp shells and bring to a simmer. Cook until rice is tender, about ⏱️ 35 minutes. Run soup and shells through a food mill, discard solids, and return to pan set over low heat. Add chopped shrimp, cream, and remaining bourbon and cook until heated through.
4
Melt remaining butter in a small skillet over high heat and sauté the reserved shrimp until cooked through, about ⏱️ 4 minutes. Divide soup among 8 bowls, garnish with shrimp, and serve.
Nutrition Facts
calories
313 calories
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