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Simpler Shrimp Bisque
Why this recipe works:
To build a shrimp bisque with real shrimp flavor, we didn’t toss out the shrimp shells. Instead we sautéed them until bright pink, added mirepoix, and made a quick shrimp stock. This shrimp stock formed the base of our bisque. Heavy cream added richness, and a little sherry rounded out the flavor. Finally, to keep the shrimp from overcooking and becoming rubbery, we added them off the heat and let the residual heat of the bisque gently cook them though.
Serves 6 to 8
Be sure to buy shell-on shrimp for this recipe.
Ingredients
4 tablespoons unsalted butter
2 pounds medium-large (31 to 40 per pound) shrimp, peeled and shells reserved, shrimp deveined and chopped
2 onions, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
1/2 cup all-purpose flour
6 tablespoons tomato paste
2 garlic cloves, minced
2 cups dry white wine
6 cups water
2 sprigs fresh thyme
2 cups heavy cream
1 tablespoon dry sherry
Salt and pepper
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1st Keep
 Colmike
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