Shrimp Bisque

Yield: 5qt   10qt   20qt    
 

1/3 C

  

2/3 C

  

1 1/3 C

  

Clarified butter
 

2 C

  

4 C

  

8 C

  

Mirepoix, small dice
 

2

  

4

  

8

  

Garlic cloves, chopped
 

4 C

  

8 C

  

16 C

  

Shrimp shells
 

1/4 C

  

1/2 C

  

1 C

  

Tomato paste
 

1/2 C

  

1 C

  

2 C

  

Brandy
 

1 1/2 C

  

3 C

  

6 C

  

White wine
 

1 qt.

  

2 qt.

  

4 qt.

  

Water
 

2  1/2 oz

  

5 oz

  

10 oz

  

Shrimp base (by weight)
 

1

  

2

  

4

  

Bay leaf
 

1/2 tsp

  

1 tsp

  

2 tsp

  

Black pepper
 

1/2 tsp

  

1 tsp

  

2 tsp

  

Thyme
 

3 tbsp

  

6 tbsp

  

3/4 C

  

Chopped parsley
 

2 qts.

  

4 qts.

  

8 qts.

  

Heavy cream
 

1 lb

  

2 lb

  

4 lb

  

Shrimp, peeled and deveined
 

4 1/2 oz

  

9 oz

  

18 oz

  

Roux (by weight)
 

1/2 tsp

  

1 tsp

  

2 tsp

  

Cayenne pepper
  1.  Sweat the mirepoix, garlic and shrim shells in clarified butter for 15 min.
  2. Add the tomato paste and cook 5 minutes longer
  3. Add brandy and cook 5 minutes
  4. Add the white wine and stir
  5. Transfer to stockpot. Add water, shrimp base, and herbs. Bring just to a boil and simmer 20 minutes
  6. Strain. Return liquid to stockpot
  7. Add cream and simmer Cut shrimp into small dice, and add to pot
  8. Add roux, stirring to thicken the bisque
  9. Season with cayenne pepper
Class Note: Good results can be had by using slightly less shrimp base -- this will prevent having to adjust for salt at the end of cooking.