Recipe by: Chris Verlinde, UF/IFAS Santa Rosa County Florida Sea Grant Extension Agent
Note from the chef: “This recipe was created from of a friend’s Facebook post. She had made something similar that looked delicious, so based on a few ingredients from her and searching shrimp bisques recipes, I created this bisque.”
RECIPE YIELDS: 8 SERVINGS
Ingredients
Bisque:
- -5 tbsp. butter
- -1 medium onion, chopped
- -1 stalk celery, chopped
- -½ red pepper, chopped
- -4 cloves garlic, minced
- -4 tbsp. flour
- -4 c. shrimp stock
- -12 oz. beer
- -3 tbsp. tomato paste
- -½ tsp. Cajun seasoning
- -½ tsp. oregano
- -2 lbs. shrimp, peeled*
- -¼-½ c. heavy whipping cream
- -salt, pepper & garlic powder to taste
Shrimp Stock:
- -shells from 3 lbs. shrimp, -cooked or uncooked
- -onions, chopped
- -celery, chopped
- -4 cloves garlic
- -1 bay leaf
- -6 c. of water
Directions
Bisque:
- -Wash hands and clean all surfaces
- -Sauté onions, celery, red peppers & garlic in butter over medium heat, 5 minutes until tender
- -Add flour, stir constantly until smooth and thickened
- -Add shrimp stock and cook 5 minutes until blended
- -Add spices to taste
- -Add beer and tomato paste, stir, reduce heat to simmer
- -Simmer bisque for 30 minutes, stirring occasionally**
- -Add shrimp, cook 10 minutes or until shrimp is cooked through (shrimp will curl and have a light pinkish color)
- -Blend mixture in blender, food processer or use an immersion blender to blend shrimp and vegetables until blended, leave some chunks of shrimp
- -Add heavy whipping cream and heat on medium, 5 minutes or until heated throughout
Shrimp Stock:
- -Add all ingredients to large pot, cover with water & bring to boil, reduce heat and simmer 45 minutes
- -Strain shells and vegetables from stock
Consider serving bisque with garlic bread for dipping
** If the bisque is thick at this point add more beer
