Shrimp Bisque in Individual Thyme Boules


Your guests will fall in love with this flavorful shrimp bisque served in stylish individual thyme boules.

Shrimp Bisque in Individual Thyme Boules
Makes 8 servings
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  1. ¼ pound fresh medium shrimp
  2. 1 cup seafood stock
  3. 1½ sprigs fresh parsley
  4. 1½ sprigs fresh thyme
  5. 1 bay leaf
  6. ¼ cup unsalted butter, divided
  7. ½ cup chopped yellow onion
  8. ½ cup chopped green onion (green and white parts)
  9. 1 teaspoon minced garlic
  10. 1 tablespoon dry sherry
  11. 1 tablespoon brandy
  12. 2 tablespoons all-purpose flour
  13. 1 cup half-and-half
  14. 1 tablespoon plus 1 teaspoon tomato paste
  15. 1 teaspoon fresh lemon juice
  16. ½ teaspoon kosher salt
  17. ¼ teaspoon ground black pepper
  18. Pinch cayenne pepper
  19. ½ to ¾ cup milk
  20. Individual Thyme Boules (recipe follows)
  21. Garnish: fresh thyme
  1. Peel the shrimp; reserve shells and tails. In a small stockpot over medium heat, combine the shrimp shells, stock, parsley, thyme, and bay leaf. Simmer for 15 minutes. Strain and reserve stock; discard shells and herbs. Add enough water to stock to equal 2 cups; set aside.
  2. In a Dutch oven over medium-low heat, melt 2 tablespoons butter. Add the yellow onion, green onion, and garlic; cook for 10 minutes, or until onions are tender but not brown. 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.
  3. 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, about 3 minutes. Stir in the chopped shrimp mixture, stock-water mixture, tomato paste, lemon juice, salt, pepper, and cayenne; whisk to combine. Gently heat until hot, being careful not to boil. Add milk to reach desired degree of thickness. Serve in Individual Thyme Boules, and garnish with fresh thyme, if desired.
TeaTime Magazine
Individual Thyme Boules
Makes 8 boules
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  1. 2 to 2½ cups bread flour, divided
  2. 1 tablespoon wheat germ
  3. 1 (¼-ounce) package rapid rise yeast
  4. 1 teaspoon fresh thyme leaves
  5. 1½ teaspoons salt
  6. ¾ cup warm low-fat buttermilk (105° to 115°)
  7. ¼ cup warm water (105° to 115°)
  8. ¼ cup unsalted butter, melted and divided
  9. 1 egg, lightly beaten
  10. ½ cup whole-wheat flour
  11. 1 egg white, lightly beaten
  1. In a medium bowl, combine 1 cup bread flour, wheat germ, yeast, thyme, and salt. In a separate small bowl, whisk together the buttermilk, water, and 2 tablespoons melted butter. Add the buttermilk mixture to the flour mixture, stirring until combined. Add the beaten egg. Using an electric mixer at medium speed, beat until a soft dough forms. Add 1 cup bread flour and the whole-wheat flour; continue mixing on medium speed until a stiff dough forms, slowly adding remaining ½ cup bread flour if dough is sticky.
  2. Turn the dough out onto a lightly floured surface. Knead dough 4 to 5 times, or until dough is elastic. Place dough in a lightly oiled bowl, turning once to coat dough in oil. Cover loosely with a clean kitchen towel, and let rise in a warm, draft-free area for 30 minutes.
  3. Punch dough down, and divide it into 8 equal portions. On a lightly floured surface, press each portion into a rough rectangle, and fold it lengthwise in thirds. Turn dough seamside down; tuck and rotate dough with hands, making a taut ball. Repeat with remaining dough.
  4. Line a baking sheet with parchment paper, and place dough balls at least 3 inches apart on the prepared sheet. Cover with kitchen towel; let rise again in a warm, draft-free area for 30 minutes.
  5. Preheat oven to 375°.
  6. Using a pastry brush, lightly coat each dough ball with beaten egg white.
  7. Bake for 15 to 20 minutes, or until golden brown. Remove from oven, and cool for 5 minutes. Using a pastry brush, lightly coat each boule with remaining 2 tablespoons melted butter. Let cool.
  8. Using a paring knife, cut a thin slice from the top of each boule; using fingers, remove the soft insides of boules, leaving a bit of bread and the outer crust intact. Fill with warm soup, and serve immediately.
TeaTime Magazine
From TeaTime July/August 2009


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