Name: Shrimp Bisque Recipe
Total time: 110 min
Yield: 4
Cuisine: French

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Shrimp Bisque Recipe

Rachael Ray Every Day

Crawler

French

Non Vegetarian

Pescatarian

Evoo

Medium shell on raw shrimp

Salt

Large thyme

Onion chopped

Chopped Celery

Cayenne

Tomato paste

White wine

Long grain rice

In a large saucepan, heat 2 tbsp, evoo over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 minutes. Transfer the shrimp to a medium bowl and let cool slightly. Peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 2-minutes. Strain the broth into a large glass measuring cup, pressing on the shells to extract any juices; discard the shells.

step 1

Add the oniion, celery and remaining 1 tbsp. Evoo to the pot; season with salt and a pinch of cayenne. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomato paste then the wine. Bring to a boil and cook until the liquid is almost evaporated. Add the shrimp, broth and rice. Bring to a simmer and cook over low heat, skimming occasionally, until the rice is cooked, about 1 hour.

step 2

Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender, puree the soup with the remaining shrimp in batches; return to the pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne. Ladle the bisque into bowls; garnish with the reserve shrimp and the remaining thyme.

step 3

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