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Author Topic: Dinner Party Quality Shrimp Bisque  (Read 3072 times)
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« on: July 18, 2011, 06:13:26 EDT »

This is a recipe I am now making for Shrimp Bisque.  It is a very flavorful spicy but great soup that will wow the quests at your next dinner party, but plan on some time to fix it cause it does take about 2 to 3 hours to complete.  

Shrimp Bisque consists of two main components the Shrimp Fumet and then the Soup and cream component.

1 1/2 lbs shell and tail on shrimp
2 Lobster Tails
8 Ounces Mirepoix (4 ounces onions, 2 ounces celery, 2 ounces carrots - medium dice)
3 ounces tomato paste
2 ounces oil
64-74 ounces of water
1 sachet epie  (Parsley, thyme, bay leave, garlic lobe)
salt and Pepper  ( 1 teaspoon)

Put the 2 ounces of oil into a stock pot and heat to medium then add the shells from the shrimp and the lobster (after you have removed all the meat) and the mirepoix.  Let these saute until the celery and onions in the mirepoix have reached a translucent characteristic.  (About 7 - 11 minutes) Then add in the tomato paste and saute with the shells and mirepoix till the tomato paste begins emitting a sweetish tomato smell  (about 1 - 2 minutes).  Add the 74 ounces of water and bring this to a boil and add the salt and pepper and sachet epie.  Reduce the heat and let simmer for 45 minutes (skimming off any fat while the simmer is occuring).

Remove from the heat and remove the solids by straining through a metal fine mesh sieve lined with cheesecloth.  Discard the solids (the shells and mirepoix) and place the stock into the refrigerator for chilling.  

Create the fumet.  

8 Ounces of white mirepoix (4 ounces onions 2 ounces parsnips 2 ounces celery root)
6 ounces blond roux
3 ounces tomato paste
2 ounces oil
Shrimp stock
1 sachet epie

Heat the white mirepoix in the stock pot in the 2 ounces of oil.  Let the onions get translucent then add in the blond roux and the tomato paste and let this saute until the tomato paste begins to smell sweetish.  Add in the stock and stir as the stock is gradually added to the pan making sure to eliminate any lumps (this is critical to this dish).  Add in the sachet and get the fumet to a roiling boil and then let simmer for 45 minutes ot 1 hour to eliminate any of the flour taste within the fumet.  POur through a strainer to remove the mirepoix and any other solids from the final fumet.  To get really silky here strain a second time through doubled cheesecloth.

Shrimp Bisque

1 medium onion small dice
Tomato Paste
2 ounces oil
Fumet (from above)
Shrimp from the shells
Lobster meat form the shells
2 ounces brandy
4 ounces sherry
1/4 teaspoon old bay seasoning
1 teaspoon worcestshire
1 teaspoon hot sauce (or more according to taste)
10 ounces of cream

Add the oil and onions ot the stock pot and let saute until translucent.  Add int he tomato paste and let saute for 1 to 2 minutes.  Then add in the fumet and let simmer on the stove for twenty minutes.  Remove from the heat and pour through a strainer to remove the solids form the soup and return to the heat.  In the meantime place the cream in a pot and let it begin to heat until it boils.  Add the cream to the fumet mixture returned to the stove on simmer and combine with a whisk.  The color will go from deep rust color to a lighter rust color.  Add in the shrimp and lobster that you have sauted in another skillet with a little bit of oil and then deglaced the pan with the brandy. Pour the shrimp and brandy mixture into the pot with the fumet and cream.  Add the lobster that was done the same as the shrimp and then add in the seasoning (old bay, worcestshire, and hot sauce) and stir for a minute or two. Add in the sherry (2 ounces) to give the soup a sparkling finish and serve right from the stove. This will make tyour next dinner party a  memorable event for your guests.

« Last Edit: July 19, 2011, 06:03:05 EDT by EmerilVOL » Logged

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