Shrimp Bisque

A Bisque is a luxurious, velvety soup ( the first time I heard it ,I thought it's a  bird..huh French!) . It could be made with any crustaceans. For a special dinner and if your budget will allow it, then go get yourself the biggest, fattest and  meanest lobster you could have! I on the other hand settled for a cheaper but nevertheless equally delicious shrimp version. The whole length and procedure of the preparation and cooking takes a while and is undeniably more meticulous compared to other throw-everything-in-the-pot-soups. Afterall it's a bisque  ! It's my show-off starter for any  special occasion.

The Shrimp Chronicle Part 2:
Shrimp Bisque

Here's a my version which could serve up to 8 people ( or maybe 6 very very hungry ones).  I started by making a rue which would  help thicken up the soup, oh sorry the Bisque. A rue is made up of  flour ( about half a cup) and butter ( same amount as flour or more) , melting them  together on medium heat until fragrant . If it starts to  turn into lumps don't worry, lumps are good.  Just keep on stirring it using a wooden spoon and try to break it into smaller lumps, if it gets too dry add a tbsp or two of Butter. When it starts to wisp a baked bread smell, then pour in about 250 ml white wine and whisk it. Then add about half a liter milk and continue whisking until smooth and velvety. Set  the mixture aside but keep warm.

Now, prepare 500 g of shrimp by shelling it. Place the shells in a skillet and set the shrimps aside. Now here's the fun part. Heat up the stove to high and put the skillet with shells on it, turn  the exhaust on  or open the kitchen window. Pour some brandy ,set it alight (huraah!) and enjoy the flammy show without having anything nearby (like your eyebrows)  burn with it. Take out from the heat and once the flame dies down ( uuuuuhhhh already?), pour about 50 ml water. Let it boil to bring the good shrimp flavour out. Strain and put the liquid into the milk mixture. Whisk for a minute or two to incorporate the flavours. Have a break have a Kitkat...

Now using another heavy pot , melt 2 tbsp butter and saute 1 medium sized chopped onion, 2 medium sized diced carrots and 2  celery sticks also diced. Let it sweat under low heat. Turn the heat to high and add the shrimps. Pour in 100 ml of   sherry ( am I turning this dish into a cocktail?) then add in about half a liter stock ( you can use vegetable, lobster or fish stock),   stir in 1 tbsp tomato puree and add bouquet garni  ( it's a bundle of herbs tied together, I had parley, bay leaves and  thyme but  you could also use any herbs of your choice ,nobodys getting mad). Let it simmer under medium heat. Almost there... drink some ice cold soda and wipe that sweat off your forehead.

Now, after simmering for about 10 minutes, turn the heat to high and pour in the milk mixture into the pot and stir. Take the bouquet garni out and discard. Now tip  the mixture into a blender or food processor  ( in batches please) and process it to a puree. Place it in a clean pan ( I hope you have enough pans...really) and season it with salt (always season at the end, it will save you from the trouble of adjusting the whole dish if you put too much salt too early). Aside from salt and pepper, you can use paprika or cayenne  powder, cumin or other spices which you think would add more kick to it. Hey it's your Bisque! Lower the heat and stir in about 2/3 cup heavy cream and  about 2 tbsp butter. Serve hot and garnish it with swirls of cream and something green like parsley.If you like, garnish  it  with cooked shrimps. Eat heartily and don't step on your weighing scale for a week.

 I end up cooking too much for my guest and since I hate throwing good things away, I used it as a sauce for our baked salmon for lunch the next day. I simply rub the  salmon fillets with olive oil and season it salt and pepper . Then I fried  them in   butter for 2 mins on each side. Then, I greased a baking dish, pour in some leftover Bisque,  place the salmon on top and pop it into the over for about 10 mins at 180 ° Celsius and tadaaaaa!

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Lunch!