With a Grateful Prayer and a Thankful Heart: Shrimp Bisque Recipe from Ina Garten

Wednesday, January 27, 2010

Shrimp Bisque Recipe from Ina Garten

This is delicious!
No more words needed to describe this wonderful soup!


Shrimp Bisque
Barefoot Contessa Recipe
Ingredients
  • 1 pound large shrimp, peeled and deveined, shells reserved
  • 4 cups seafood stock
  • 3 tablespoons good olive oil
  • 2 cups chopped leeks, white and light green parts (3 leeks)
  • 1 tablespoon chopped garlic (3 cloves)
  • Pinch cayenne pepper
  • 1/4 cup Cognac or brandy
  • 1/4 cup dry sherry
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1/3 cup tomato paste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.

Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Note: I halved the recipe and substituted chicken stock for the seafood stock. I also used fat-free half and half. I know it would be deliciously rich with regular half and half but that would be for a special/occasional splurge.

9 comments:

Mildred said...

My husband and brother would love this recipe. Thank you for sharing with us.

The Tablescaper said...

This looks totally delicious!

- The Tablescaper

food with style said...

looks fab and such a cute bowl~

Michelle said...

Thank you for your kind comment on my blog - very nice to meet you. You have a lovely blog also! I love the Barefoot Contessa and have all her cookbooks - her recipes are amazing. I look forward to looking at your blog. Thank you. Michelle

Jane said...

YUM! I'm going to make this for my mom...she'll love it! Thanks for sharing your recipe.

Jane (artfully graced)

Janice said...

Soup looks good but I like the bowl even more, what a cool shape!

Anonymous said...

Thank you for posting this.
Unfortunately this recipe was not available on Food Network for some odd reason.
Have you tried her potatoes in garlic butter dill sauce?
You will love it!!!
Make sure you use a cast iron dutch oven though because a regular pot won't cut it due to heat loss.
May God bless you and your's.

chopinandmysaucepan said...

Love this soup with freshly baked bread and some decadent butter to go with!

Susan Lynn, Insomniac in the House said...

Found you through Soupapalozza and spotted your Shrimp Bisque right away. It looks wonderful. And the bowl!!! Where did you get it? Your recipe is pinned and I cant wait to try it!

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