Shrimp Bisque Recipe from Pujo Street Café
- 1 (32-ounce) box seafood broth
- 2 cups water
- 2 pounds large headless shrimp
- 4 cups shrimp broth
- ½ stick butter
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large shallot, chopped
- 3 garlic cloves, minced
- ⅔ cup all-purpose flour
- ¼ cup brandy
- 1 quart heavy cream
- 1 quart half-and-half
- salt, pepper, and hot sauce
- 4 green onions, sliced
Method of Preparation:
Combine seafood broth and water in a saucepan over medium-high heat. Bring to a low boil; reduce heat to medium-low and keep at a simmer. Peel shrimp, keeping tails intact; devein if desired and set shrimp meat aside. Place shrimp shells in simmering broth and cook 20 minutes, stirring often. Strain well through a fine mesh wire strainer, pressing against shells with back of a spoon to release any trapped liquid; discard shells.
Rinse saucepan. Return broth and bring to a simmer over medium-high heat. Add peeled shrimp; simmer two to three minutes or until shrimp turn pink and are fully cooked. Remove with a slotted spoon. Simmer until liquid has reduced to two cups; remove from heat and set aside. Chop shrimp into bite-sized pieces, if desired; set aside.
Melt butter in a Dutch oven over medium heat. Add red bell pepper, yellow bell pepper, shallots, and garlic; sauté five minutes. Evenly sprinkle flour over top of vegetables; stir well, breaking up any flour clumps. Cook roux three minutes. Add brandy; stir well. Slowly add broth, stirring well after each half-cup addition.
Add heavy cream and half-and-half; stir well. Bring to a low-boil; reduce heat to low and simmer until thick, about 35 minutes, stirring occasionally. Taste; adjust seasoning with salt, pepper, and hot sauce. Add cooked shrimp; simmer just until hot. Serve garnished with sliced green onions. Makes about 10 cups.