Shrimp Bisque

Ok, before you read on and judge......yes, this recipe has a lot, and yes, I seriously mean a lot, of calories.  BUT, if you only eat a cup of this rich dish, it isn't so bad.  AND, think about it....it is Super Bowl Sunday and millions of you are drinking beer, eating what amounts to the pinnacle of junk food, and all I sneaked in was a rich, delicious soup.  I skipped the beer, the nachos, the wings, the dips, and all of the other decadent football grub for a rich, wonderful Shrimp Bisque!  I mentioned before that Sunday is usually the day I venture into food territory that I have never experienced before.  Anytime I see a shrimp or lobster bisque on a menu I am drawn to it.  I have always wondered how could something that seems so simple impart such depth of flavor?  Well, 4 hours later I figured it out.  Every step of this recipe adds flavor.  I was not prepared for the intense time this took.  However, after the first bite.....I was in heaven!   If you want an elegant....yea, yea I know it is football day, too bad!, pretty, rich soup, try this recipe.  It is perfect for a luncheon, or a dinner party, it deserves a special occasion.  Now as I type this in for your reading pleasure, I will watch the game for the commercials and the half time show!

Shrimp Bisque (Recipe from Tyler Florence)
printable recipe

1-1/2 lbs. shelled deveined shrimp, shells reserved
olive oil
1 stick of unsalted butter....shhhh, I hear you gasping!
2 leeks trimmed, halved lengthwise and rinsed well
3 stalks of celery, cut into big chunks
2 carrots, cut in big chunks
3 sprigs fresh thyme
1 bay leaf
2 strips of orange zest
2 T. tomato paste
1/4 c. brandy
3 T. flour
4 c. half and half....again, shhhhh
salt and pepper
fresh grated orange zest and chopped chives for garnish

Heat 3 T. olive oil in a large heavy pot over medium heat.  Melt in the stick of butter.  Add the shrimp shells, the leeks, celery, carrots, 3 sprigs of thyme, 1 bay leaf, strips of orange zest, and tomato paste.

Cook, stirring every now and then until the shells are red and the vegetables are soft.  About 15 minutes.

Take the pot off the heat.  Carefully pour in the brandy.  With a long kitchen match ignite the alcohol.  When the flame subsides, return to the heat.
Sprinkle in the flour and give it a few stirs.  Cook for another 2 minutes.

 Add enough water to cover the vegetables.  Scrape the bottom of the pot to loosen all the brown bits with a wooden spoon.

Add the cream.  Bring to a boil and immediately lower to a simmer.  Gently simmer while the soup reduces and thickens for 30-45 minutes.

Strain into a clean pot. Season with salt and pepper.

Chop the shrimp into pieces.

 Return the bisque to a simmer and add the shrimp.  Cook for 2-3 minutes, just enough to cook the shrimp through.  Serve in a warm bowl and garnish with chopped chives and fresh orange zest.

I did not expect to cook the shrimp shells and I rarely have ignited alcohol for a recipe. So, my Sunday was a success in the sense that I tried new techniques.  I used a recipe from the Food Network Kitchens called Almost-Famous Breadsticks to serve on the side.  It is a series designed to mimic known restaurant signatures.  They were an Olive Garden type breadstick. Now, unlike the soup, they were super simple!