Cold Shrimp Bisque With A Smoked Shrimp Relish
A chilled rich shrimp bisque: shrimp shells sautéed with mirepoix and flambéed in brandy, simmered with tomato paste and aromatic herbs, thickened with beurre manié, finished with cream, and served cold with smoked shrimp.
Ingredients
- 3 lb large shrimp, head on
- 2 tbsp olive oil
- 2 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup brandy, plus a splash for garnish
- 0.3 cup tomato paste
- 3 clove garlic, crushed
- 2 each bay leaves
- 4 sprig fresh tarragon
- 4 sprig fresh thyme
- 4 oz flour (for beurre manié)
- 4 oz butter (for beurre manié)
- 1 cup heavy cream
- 2 tsp chopped fresh tarragon, for garnish
Instructions
- 1
Peel shrimp, reserving the shells. In a large stockpot over medium-high heat, heat oil. Add shrimp shells, season, and sauté 4 minutes. Add mirepoix, season, and sauté 4-6 minutes.
- 2
Add brandy and flame, shaking the pan. After brandy burns off, stir in tomato paste and cook 2 minutes. Add garlic, bay leaves, tarragon, thyme, and about 1 gallon of water. Bring to a boil. Reduce and simmer 45 minutes.
- 3
Combine flour and butter to make a beurre manié; roll into a 1-inch stick, wrap in plastic, and chill until firm.
- 4
Strain the liquid. Return to the pot and bring to a simmer. Whisk in the beurre manié in small pieces. Cook 20 minutes. Whisk in cream. Season and cool completely. Refrigerate until thoroughly chilled.
- 5
Smoke the shrimp for 6-8 minutes until pink and curled. Cool.
- 6
Ladle cold bisque into bowls. Garnish each with 2 smoked shrimp, a splash of brandy, and fresh tarragon.