Sherry fresh thyme, sweet onions, and extra virgin olive oil combine to create a delicious Shrimp Bisque.
Yield: 10 (½-cup) servings
- 1 pound headless medium shrimp, with shells
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons salted butter
- 1 cup chopped sweet onion
- ½ cup chopped carrot
- ½ cup chopped celery
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 (32-ounce) carton seafood stock
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 strip orange peel, approximately 6-x-1 inches
- ¾ cup heavy whipping cream
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon sherry
- Garnish: fresh thyme
- Peel and devein shrimp, reserving shells. Coarsely chop shrimp, cover, and refrigerate.
- In a medium stockpot, heat olive oil and butter over medium-high heat. Add onion, carrot, celery, and reserved shrimp shells. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are tender, approximately 10 minutes.
- Add tomato paste and then flour. Cook on low for 5 minutes, stirring occasionally. Add seafood stock, thyme, bay leaf, orange peel, and cream. Bring to a boil, stirring occasionally, and reduce heat to a simmer. Cook for 45 minutes.
- Strain stock through a fine-mesh sieve, discarding solids, and return to pot. Add salt, pepper, and chopped shrimp. Bring to a simmer, and cook just until shrimp turn opaque and pink, 2 to 3 minutes. Add sherry, stirring well.
- Garnish individual servings with fresh thyme, if desired.
Make-Ahead Tip: Shrimp bisque can be made a day in advance, covered, and refrigerated. Before serving, reheat gently just until hot.
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