Shrimp Bisque Recipe

#entertainingwithbeth #CookingChannel #ShrimpBisque Learn how to make a delicious Shrimp Bisque, a wonderful first course for your Christmas feast! Tender succulent shrimp combine with sauteed veggies simmered in brandy and blended up for a rich and flavorful bisque. This starter would pair beautifully with my "Make Ahead Christmas Menu" available below. DOWNLOAD MY MAKE-AHEAD CHRISTMAS MENU HERE! https://entertainingwithbeth.ck.page/... CHAPTERS: :31 tips for using frozen shrimp and prepping the shrimp for shrimp bisque :54 How-To Make the Shrimp stock for Shrimp Bisque by using the shrimp shells 2:16 Straining the shrimp stock with a fine mesh strainer 2:59 Creating the bisque base with vegetables and French Brandy 5:41 Blending the soup for a silky bisque 6:07 Cooking the shrimp in the bisque 6:59 Plating the shrimp Bisque with garnishes SHRIMP BISQUE RECIPE: Serves 6 as a starter Print Recipe Here https://entertainingwithbeth.com/shri... Ingredients: 4 Tbsp (56 g) butter (separated) 1 lb shrimp (454 g) shells on (and shells reserved) 6 cups (1440 ml) water 1 tsp (5 ml) whole peppercorns 1 tsp (5 ml) dried tarragon 2 Bay leaves 7 sprigs of thyme 1 cup (100 g) diced red onion ½ cup (50 g) diced carrot ¼ cup (25 g) diced celery 2 garlic cloves, sliced ½ cup (120 ml) French Brandy (St. Remy) ¼ cup (60 ml) tomato paste, from a tube (sweeter than from a can) Garnish: 6 dollops creme fraiche (Take the creme Fraiche out of the fridge 30 minutes before serving to allow it to come up to room temp a bit which will prevent it from cooling down the bisque too much) 3 Tbsp (45 ml) Fresh tarragon Cayenne pepper METHOD: Peel and devein the shrimp. Reserve the shrimp shells, and set aside. Chop the shrimp into bite-sized pieces, place them in a bowl, cover and refrigerate. Melt 2 tablespoons of butter in a large dutch oven. Add the shrimp shells and saute them in the butter until the shells turn pink. Add the water, peppercorns, dried tarragon, bay leaves and thyme. Place the lid on the Dutch oven and simmer for 10 minutes. Pour the broth through a fine mesh sieve into a large bowl. Pressing down the solids to extract any remaining broth. Discard the solids and set the broth aside. In a cleaned-out Dutch oven, melt the remaining butter. Add the red onion, carrots, celery, and garlic. Saute until the vegetables are fragrant. Season to taste with salt and pepper. Turn off the heat and add the brandy. Then turn the flame back on and simmer until the brandy has reduced by half. Add the tomato paste. Then add the reserved broth back in and simmer for 5 minutes until vegetables are tender. Transfer the soup to a blender and puree until smooth. Place the soup into a cleaned-out Dutch oven and heat until hot. Then add the shrimp, stirring until pink and cooked through 2-4 minutes. Do not overcook the shrimp or it will be rubbery. Check for seasoning and add salt and pepper if needed. Ladle soup into shallow bowls, creating a small mound of shrimp in the center. Top shrimp mound with a dollop of creme fraiche, a dust of cayenne pepper, and a few fresh tarragon leaves. Enjoy! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.