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
- 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
- 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.
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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.
Alternative Preparation Method: Shrimp Bisque in a Slow Cooker
- 1 pound of large shrimp, peeled and deveined, shells reserved
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of olive oil
- 1 can (14 ounces) of diced tomatoes
- 4 cups of seafood or chicken broth
- 1/2 cup of dry white wine (optional)
- 1 bay leaf
- 1 teaspoon of paprika
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of cayenne pepper (adjust to your spice preference)
- Salt and pepper to taste
- 1 cup of heavy cream
- 2 tablespoons of butter
- Chopped fresh parsley for garnish
- Crusty bread or shrimp toast for serving
- Sauté the Aromatics: Heat the olive oil in a pan and sauté the onion, carrots, celery, and garlic until they’re softened and fragrant. Transfer this mixture to your slow cooker.
- Add the Ingredients: To the slow cooker, add the shrimp shells, diced tomatoes, broth, white wine (if using), bay leaf, paprika, thyme, and cayenne pepper. Give it all a good stir.
- Cook Low and Slow: Cover your slow cooker and set it to the low-temperature setting. Let the bisque simmer for 6-8 hours, allowing the flavors to meld and intensify.
- Prepare the Shrimp: About 30 minutes before serving, remove the shrimp shells from the slow cooker and discard them. Stir in the peeled and deveined shrimp. Let them cook until they turn pink, which should take around 20-30 minutes.
- Finish with Cream: Stir in the heavy cream and let the bisque heat through for about 10 minutes.
- Season and Serve: Taste the bisque and season with salt and pepper to your liking. Ladle the bisque into bowls, garnish with chopped fresh parsley, and serve with crusty bread or shrimp toast.
Tips for making Shrimp Bisque with Some Shrimp Toast
Tips for Success:
- Use fresh or frozen shrimp with no additives. They will give your bisque the best flavor.
- Sautéing the aromatics before adding them to the slow cooker enhances their flavor. Don’t skip this step.
- Adjust the cayenne pepper to your desired level of spiciness. You can add more or less according to your taste.
- Don’t rush the slow cooking process. Allowing the bisque to simmer for the recommended time ensures the rich, full-bodied taste.
- Taste and season your bisque at the end to avoid over-salting, as the flavors intensify during the slow cooking.
Common Mistakes to Avoid:
- Overcooking the shrimp can make them tough. Add them about 30 minutes before serving to ensure they’re perfectly tender.
- Be cautious with the cayenne pepper. It’s easy to make the bisque too spicy, so add it gradually.
- Using heavy cream is essential for a creamy bisque. Substituting with milk or half-and-half won’t give you the desired richness.
- Serve your Shrimp Bisque with a side of fresh crusty bread or the classic shrimp toast for a delightful crunch.
- Garnish your bisque with freshly chopped parsley for a pop of color and a hint of herbal freshness.
- Complement the flavors of your bisque with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, or enjoy it with a glass of iced tea for a refreshing combination.
- Turn your Shrimp Bisque into a showstopper by serving it in bread bowls for an impressive and hearty meal.
FAQs (Frequently Asked Questions) about Shrimp Bisque with Some Shrimp Toast
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.