This creamy, luxurious bisque is full of vital nutrients like selenium, vitamin B12 and phosphorous. I’m telling you now, but I promise the first time your spoon touches your lips you’ll be thinking “Phospor what??? Who cares, I’m going to need a bigger bowl!!”
Note: This is a copycat recipe of the Crawfish Bisque from Pappadeaux Seafood Kitchen. I worked there when I was in college . . . and yes, I befriended the cook.
- 3 pounds shrimp
- 4 Tbs pastured butter (where to buy butter)
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 1 tablespoon salt (where to buy salt)
- 6 cups water (or 3 cups water and 3 cups chicken stock)
- ½ cup finely chopped onion
- ½ cup finely chopped bell pepper
- 1 Tbs bpa-free tomato paste
- 5 cups cream – raw if possible. If not available, pasteurized is better than ultra-pasteurized. (where to buy cream)
- 1 cup chopped tomato
- 1/2 – 3.4 cup brandy
To boil shrimp:
- Rinse shrimp in water
- Bring a pot of water to boil then reduce to medium high heat
- Add shrimp and allow to return to a gentle simmer
- Remove shrimp as they rise to the surface
- Chill shrimp immediately to keep them from cooking further
- Once they have cooled, remove peel, tail and vein. Set aside peel and vein for stock.
- Reserve several whole shrimp to garnish top of bisque. Chop the rest into bite-sized pieces
To make the bisque:
- Melt butter in a large pot. Add shells, paprika & half the cayenne. Saute 5 minutes.
- Add water & bring to boil. Reduce heat & simmer 30 minutes.
- Strain liquid into a bowl while pressing on the shells to extract all the liquid.
- Return liquid to pot. Add the onion, bell pepper, tomato paste, salt, cream & tomato. Simmer for 1 hour, stirring frequently.
- Add brandy and shrimp. Simmer 10 minutes.
- Add salt to taste and remaining 1/8 tsp cayenne if desired. Enjoy!
- Come back and tell me how much you liked it!