This is a classy and savory Asian style Shrimp Bisque with Some Shrimp Toast recipe I know you won’t be able to get enough of. Serve this at your next New Year celebration to make a dish that all of your guests will be begging you for the recipe.
Shrimp Bisque with Some Shrimp Toast Recipes
Shrimp Bisque with Some Shrimp Toast
Equipment
Ingredients
- 2 tablespoons Olive Oil Extra Virgin Variety •1 Cup of Onion, Small in Size and Finely Diced
- ½ Cup Carrot Fresh and Finely Diced
- ½ Cup Celery Fresh and Finely Diced
- ¼ Cup Leek Fresh and Finely Chopped
- 2 teaspoons Garlic Minced
- 2 tablespoons Tomato Paste
- 1 Tablespoon Ginger Minced
- ½ to ¾ Pound Shrimp Shells and Heads
- ¼ Cup Brandy
- ½ Cup Sake
- 6 Cups Chicken Stock Homemade Preferable •1 Bay Leaf, Fresh and Dried
- 1 Sprig Thyme Fresh
- 2 teaspoons Salt For Taste
- 1 Tablespoon Paprika
- ½ teaspoon Pepper White in Color and For Taste
- ½ Cup Rice Sushi Variety
- 1 Cup Coconut Milk Unsweetened Variety and Canned
- teaspoon Cayenne Pepper For Taste
- 8 Sprigs Cilantro Leaves Fresh and Roughly Chopped
- 2 tablespoons Green Onions Fresh and Finely Chopped
Ingredients for Your Shrimp Toast:
- ½ Pound Shrimp Peeled and Deveined •1 Egg, Large in Size
- 1 Egg White Large in Size
- 2 tablespoons Green Onions Fresh and Minced
- 2 tablespoons Cilantro Fresh and Minced •1 teaspoon of Garlic, Minced
- ½ teaspoon Salt For Taste
- 1/8 teaspoon Pepper White in Color and For Taste
- 3 Ounces Cream Cheese Soft
- ¼ Cup Cream Heavy Variety
- 2 Slices Brioche
- ½ Cup Oil Vegetable Variety
Instructions
- Place a large sized pot over medium to high heat. Add in your olive oil and once your oil is hot enough add in your onions, fresh carrots and fresh celery. Stir to combine and cook for the next 7 to 8 minutes or until your veggies are caramelized.
- Next add in your fresh leeks, ginger and minced garlic. Stir thoroughly and continue to cook for an additional minute before adding in your tomato paste. Stir to coat and continue to cook for the next 2 to 3 minutes.
- Add in your shrimp shells and heads into your skillet and continue to cook for another 5 minutes or until your shrimp are well caramelized.
- Add in your brandy and sake. Deglaze your skillet and continue to cook for at least one minute or until it is thoroughly evaporated. After this time remove the shells and heads before adding in your homemade chicken stock, dried bay leaf and thyme sprigs.
- Bring this mixture to a boil before reducing the heat to low. Bring to a simmer before adding in your dash of salt, dash of paprika and dash of white pepper.
- Add in your rice and continue to cook for the next 45 minutes or until your rice is tender to the touch.
- Add your soup into a food processor and blend on the highest setting until smooth in consistency. Strain this mixture through a fine mesh sieve into another large sized pot. Return your pot back to a simmer before adding in your canned coconut milk and another dash of cayenne pepper. Continue to cook until piping hot.
- Meanwhile make your shrimp toast. To do this add your shrimp, large egg, large egg white, fresh green onions, fresh cilantro, minced garlic and dash of salt and dash of white pepper into a food processor. Blend on the highest setting until slightly chunky in consistency.
- Add in your soft cream cheese and continue to blend on the highest setting until smooth in consistency.
- Spread this mixture onto each slice of your brioche bread.
- Next heat up some oil in a large sized skillet over high heat. Once your oil is hot enough add in your shrimp toast and fry for at least 2 to 2 Vi minutes or until golden in color. Flip and continue to fry for another 1 V minutes. Remove and place onto a plate lined with paper towels to drain.
- Remove your soup from heat and garnish with some cilantro leaves and green onions. Serve with your freshly toasted bread and enjoy right away.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Shrimp Bisque
Ideally, the shrimp should be pink and no longer translucent, but still firm. Once cooked, add the wine, water, tomato paste, bay leaf, and thyme to the pot. Once everything is combined, bring the mixture to a simmer. Add the heavy cream and simmer for 45-60 seconds. The shrimp bisque is ready to serve. To prepare it quickly, you can use a high-speed blender. Remember to fill the blender only about 1/3 of the way and cover the lid tightly with a kitchen towel while blending.
After the shrimp are cooked, remove them from the pot and set aside. You may want to add a bit more water to thin the soup if it is too thick. To add extra flavor, add half and the remaining chicken broth. Puree the soup until it is smooth and creamy. When you are ready to serve, sprinkle chopped parsley on top. You can also serve it with breadcrumbs and sliced tomatoes. The shrimp bisque is a delicious and easy to prepare meal.
To make a simple version of this dish, you can add a little wine or brandy to it. Dry sherry is a great choice for this recipe because it is less sweet than other types of sherry. You can also substitute vegetable stock for the chicken stock. You may also wish to add some whipping cream for the ultimate creamy flavor. And don’t forget to serve the shrimp around the bisque. You’ll be sure to have everyone asking for more!
Fresh or frozen, shrimp are a versatile ingredient that can be prepared in a variety of ways. Choose medium or large shell-on shrimp. The soup should be slightly tangy. Leeks add an aromatic and delicious flavor to the dish. Sherry is a great addition to the recipe. Depending on your taste, you can use chicken stock instead of a light-colored one. Adding a splash of wine or sherry can also add a unique flavor to the bisque.
Once the shrimp are cooked, add the two tablespoons of dry sherry and a small amount of wine. The shrimp should be opaque and pink, but not translucent. Then, add the remaining ingredients. While the recipe does not specify how much cream is needed, it does indicate the amount of shrimp used. It should be thick enough to cover the shrimp and keep the broth from drying out. Then, garnish the shrimp with fresh chopped chives and a pinch of fresh cracked pepper.
Another option for preparing shrimp bisque is to use cocktail shrimp, which can be prepared ahead of time. Using a high-speed blender, skip steps 1 and 2 and use 3/4 cups of store-bought seafood stock. Before salting, you can taste the soup to make sure that it is a good consistency. There are many recipes for shrimp bisque, so try to find one that suits your tastes the best.
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