Rating: 2.87 stars
38 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 5

A classic bisque is prepared by pureeing the shells with the soup. It creates an intense flavor and also acts as a thickening agent.

Martha Stewart Living, February 2009

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Servings:
6
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Ingredients

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Directions

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  • Preheat oven to 375 degrees. Cut 9 shrimp in half lengthwise, and reserve for garnish. Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes.

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  • Meanwhile, heat 2 teaspoons oil in a large pot over medium heat. Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate.

  • Reduce heat to medium-low. Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes. Add shells, and cook for 2 minutes. Add tomato paste, and cook, stirring often, for 2 minutes. Add Cognac, and simmer until liquid has almost evaporated. Add the water, salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Uncover, and let cool to room temperature. Discard bay leaf.

  • Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.

  • Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.) Stir in evaporated milk.

  • Heat a medium saute pan over medium-high heat for 2 minutes. Add remaining 2 teaspoons oil. Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Season with pepper. Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.

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Reviews (1)

38 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 5
Rating: 1 stars
03/03/2018
We followed this recipe to the "T". We live on the Gulf Coast and used fresh shrimp. We think it is Martha's revenge on mankind for sending her to jail ! The shrimp flavor is intense but the presence of ground up shells does not make for a good experience. We thought i was under seasoned so we added additional balsamic vinegar, more cognac and some dry sherry. We also added some red pepper flakes. Even with the shells pulverized in a strong blender, the soup seemed thin. I quickly made small roux with butter and some flour. I added the soup mixture to the roux gradually. We also used heavy cream instead of evaporated milk. So by the time we were ready to eat, my S.O. thought it would be more palatable to throw in some fresh crab meat so the ground up shells in the soup were not so obvious, so he went back to town. After he returned we figured that we had about $40 in that pot of soup. The cognac alone was about $25 for the half pint and we used half of it. We laughed and laughed about what big suckers we were for making this recipe. And when we were finally eating, after adding $23 of crab meat, my funny S.O. said "well it is OK, ...I guess we don't have to beat the s#&! out of Martha after all." Do yourself a favor and go out to eat. You will save money and have a better meal !!