Shrimp Bisque with Some Shrimp Toast

Shrimp Bisque is an elegant soup that is delicious served as an appetizer or a main course. Its elegant pink color and smooth, velvety texture make it one of the most savory and elegant recipes you can serve. It is very easy to make and can be enjoyed by anyone, even kids. Unlike many other seafood dishes, shrimp bisque does not need a lot of cooking and preparation. It is a great choice for any occasion, whether it is for a party or just as a comforting meal at home.

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Course: Soup

Cuisine: Chinese

Diet: Low Calorie

Keyword: Shrimp Bisque

CookingStyle: Boiling

Cook Time: 1 10

Total Time: 1 10

Servings: servings

Calories: 517kcal

Author: James Anderson

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Equipment

Large pot

large skillet

Food Processor

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

This recipe uses shrimp shells and quick stock to create a hearty, rich soup that is sure to please everyone. It is an excellent meal for a cold day. The ingredients include shrimp, shells, and rice. After the shrimp are cooked, the soup is ready to serve. After serving, add the shredded shrimp. Once the sauce has reached the desired consistency, it is ready for serving. There's no need to strain it.

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Nutrition

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.

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