Hoffman Media


Shrimp Bisque in Individual Thyme Boules

Shrimp Bisque Recipe

¼ pound fresh medium shrimp
1 cup seafood stock
1½ sprigs fresh parsley
1½ sprigs fresh thyme
1 bay leaf
¼ cup unsalted butter, divided
½ cup chopped yellow onion
½ cup chopped green onion (green and white parts)
1 teaspoon minced garlic
1 tablespoon dry sherry
1 tablespoon brandy
2 tablespoons all-purpose flour
1 cup half-and-half
1 tablespoon plus 1 teaspoon tomato paste
1 teaspoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pinch ground cayenne pepper
½ to ¾ cup milk
1 recipe Individual Thyme Boules (see download)
Garnish: fresh thyme


• Peel the shrimp. Reserve shells and tails.
• In a small stockpot over medium heat, combine the shrimp shells and tails, stock, parsley, thyme, and bay leaf. Simmer
for 15 minutes.
• Strain and reserve stock, discarding shells, tails, and herbs. Add enough water to stock to equal 2 cups. Set aside.
• In a Dutch oven over medium-low heat, melt 2 tablespoons butter. Add the yellow onion, green onion, and garlic.
Cook until onions are tender but not brown, approximately 10 minutes. Add the shrimp, and continue to cook for
5 minutes, stirring occasionally. Stir in the sherry and brandy. Cook for 3 minutes more. Transfer the mixture to a
food processor, and pulse until mixture is coarsely chopped. Set aside.
• In the Dutch oven over medium-low heat, melt remaining 2 tablespoons butter. Add the flour, and cook for 5 minutes,
stirring constantly. Add half-and-half, and whisk thoroughly to avoid lumps. Cook, whisking, until thickened,
approximately 3 minutes. Stir in the chopped shrimp mixture, stock-water mixture, tomato paste, lemon juice, salt,
black pepper, and cayenne pepper. Whisk to combine. Gently heat until hot, being careful not to boil. Add milk to
reach desired consistency.
• Serve in Individual Thyme Boules, and garnish with fresh thyme, if desired.


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