Yield: 4 generous servings
8 cups of water
2 teaspoons fish sauce or 2 teaspoons of salt
shells from 1 1/2 pounds of shrimp
4 tablespoons unsalted butter, divided
1 1/2 pounds shells-on shrimp, peeled and deveined (shells reserved for stock)
1 large sweet onion, diced
1 medium carrot, diced
1 rib celery, diced
1/4 cup brandy or white wine
1 tablespoon tomato paste
2 plum or roma tomatoes, skins removed, chopped
1/2 cup uncooked rice (basmati is nice)
3 sprigs of fresh thyme, leaves only
1/2 cup heavy cream or half and half
1 tablespoon brandy
2 teaspoons lemon juice
pinch cayenne pepper
salt and freshly ground black pepper
Sour cream or Crème fraîche, for garnish
For the shrimp stock
1. Bring water to boil in a large stock pot or dutch oven. While water is heating, add fish sauce or salt and stir to dissolve. Toss in shrimp shells. Once the water comes to a boil, reduce heat to medium-low and simmer, partially covered for 30 minutes. (Stock can be made the day before and refrigerated.)
2. Place a strainer over a large heat-proof bowl. Skim out and discard the shells and then pour the stock through the strainer, discarding any solids. Set aside the stock.
For the soup
3. In the same pot as you made the stock, melt 1 tablespoon butter over medium heat. When the butter is shimmering, add the shrimp and saute for 2 to 3 minutes. Flip each shrimp and cook 1 to 2 minutes more. Shrimp should be opaque and slightly browned in spots. Remove to a plate (set 4 shrimp aside for garnish, option).
4. Melt 2 tablespoons of butter over medium heat. Add the onions, carrots and celery and saute until the vegetables are soft. Add the brandy or white wine and cook until most of the liquid has evaporated. Add tomato paste and stir well to mix. Add the chopped tomatoes and rice, and saute for several minutes, stirring frequently.
5. Add the reserved stock to the pot, along with the sauteed shrimp, fresh thyme leaves and a healthy pinch of salt. When the stock begins to bubble, reduce heat to medium-low and gently simmer for 20 minutes (reduce heat if bubbling becomes too raucous).
6. Use an immersion blender to create a smooth soup (most immersion blenders will handle even shrimp). Or, working in batches, run the soup through a blender. Return blended soup to stock pot.
7. Pour in the heavy cream or half and half, and mix thoroughly. Stir in remaining 1 tablespoon of butter, brandy, lemon juice and cayenne pepper. Taste and adjust seasonings, adding black pepper to suit. Ladle into bowls. Top with a spoonful of sour cream or Crème fraîche. If using shrimp as a garnish, arrange one shrimp on top of the sour cream in each bowl.
- For a silky smooth bisque: after step 6 above, pour the blended soup through a strainer into a clean pot (or wipe out the pot you’ve been using), and continue with step 7. Discard any solids left in the strainer.
- Save your shrimp shells and freeze them throughout the year. Pre-shelled shrimp is convenient, certainly, but, shells-on shrimp is not only generally cheaper, but the reserved shells make incredible fish stock for many types of recipes. And the shells freeze beautifully for use any time! For a refresher on how to peel and devein shrimp, click here .