Shrimp Bisque

When you were you in high school, there were always a bunch of reasons to get dressed up. Every few months there was some formal gathering to get all dolled up for.

Oh by the way, men who are reading this (all three of you), you can go ahead and tune out now because this is going to be a solidly girl post.

In college, I had even more reasons to get dressed up because when you are in a sorority, there is literally an event once a month.

There was always something so exhilarating about having an event to look forward to and to plan for.

And then, getting together with your girlfriends and getting ready together was just as fun as the event itself.

Now days, the opportunities to get dress up and get together are fewer and further between.

But last weekend, my sorority sisters and I gathered in Los Angeles to celebrate ten years of Pi Beta Phi sisterhood on Loyola Marymount’s campus.

It was amazing to relive my sorority days for a few hours. Lots of singing, dancing, cocktails and girls. Girls everywhere.

Now that the big event has come and gone, I can spend a little less time worrying about the waistline.

So bring out the creamy, hearty, warming soups.

Bisque me please!

You will need…

1 lb shrimp peeled and deveined, shells and tails removed

6 cups chicken stock or 4 cups seafood stock (if you can locate it)

2 tablespoons olive oil

3 leeks, white and light green parts chopped

5 cloves garlic

1 teaspoon cayenne pepper, plus more for garnish

¼ cup Cognac or brandy

¼ cup dry sherry

4 tablespoons butter

1/3 cup all-purpose flour

2 cups half-and-half

1/3 cup tomato paste

Salt and black pepper to taste

The beginning of this recipe will be slightly different depending on the type of stock you have.

If you were able to locate seafood stock, heat the stock in a large pot until it is simmering. Add in the shrimp, trails and shells and simmer until the shrimp has cooked, about 2 to 3 minutes.

When the shrimp is cooked, remove the cooked shrimp from the stock.

Continue to simmer the stock until it is reduced slightly. You want to have about 3 ¾ cups of stock.

Strain the tails and shells and reserve the stock.

If you are using chicken stock, heat the stock in a large pot until it is simmering. Add in the shrimp, shells and tails to the stock and simmer until the shrimp is cooked, about 2 to 3 minutes.

Remove the shrimp and leave the tails and shells in the stock.

Continue to simmer until the stock is reduced by about 1/3^rd. You want to have about 3 ¾ cups of stock.

In the same pot, heat the olive oil until it is hot over medium heat.

Add in the leeks and cook them down until they are soft but not browned.

Then, add in the garlic and cook until the garlic is fragrant. About 1 minute.

Season the leeks with salt, pepper and the cayenne pepper.

Stir well and toss the reserved shrimp in with the leeks just to reheat slightly. About 1 minute.

Add the Cognac or brandy and cook for 1 minute.

Then add in the sherry and cook until the alcohol has burnt off and the liquid has reduced by about half. About 3 minutes.

Transfer the shrimp and leeks to a food processor and blend until roughly pureed.

Back in the same pot, melt the butter.

Slowly add in the flour while you are whisking the butter over medium heat. When the flour is completely combined, cook for 1 minute.

Then, slowly add in the half-and half while still whisking until the liquid has thickened. About 3 more minutes.

Then, stir in the tomato paste, stock and pureed shrimp. 

Season the soup with salt and pepper and heat over low heat until very hot but not boiling.

Serve with a dash of cayenne and black pepper.

Love and Beer Floats

Angela

1 lb shrimp peeled and deveined, shells and tails removed

6 cups chicken stock or 4 cups seafood stock (if you can locate it)

2 tablespoons olive oil

3 leeks, white and light green parts chopped

5 cloves garlic

1 teaspoon cayenne pepper, plus more for garnish

¼ cup Cognac or brandy

¼ cup dry sherry

4 tablespoons butter

1/3 cup all-purpose flour

2 cups half-and-half

1/3 cup tomato paste

Salt and black pepper to taste

The beginning of this recipe will be slightly different depending on the type of stock you have.

If you were able to locate seafood stock, heat the stock in a large pot until it is simmering. Add in the shrimp, trails and shells and simmer until the shrimp has cooked, about 2 to 3 minutes.

When the shrimp is cooked, remove the cooked shrimp from the stock.

Continue to simmer the stock until it is reduced slightly. You want to have about 3 ¾ cups of stock.

Strain the tails and shells and reserve the stock.

If you are using chicken stock, heat the stock in a large pot until it is simmering. Add in the shrimp, shells and tails to the stock and simmer until the shrimp is cooked, about 2 to 3 minutes.

Remove the shrimp and leave the tails and shells in the stock.

Continue to simmer until the stock is reduced by about 1/3^rd. You want to have about 3 ¾ cups of stock.

In the same pot, heat the olive oil until it is hot over medium heat.

Add in the leeks and cook them down until they are soft but not browned.

Then, add in the garlic and cook until the garlic is fragrant. About 1 minute.

Season the leeks with salt, pepper and the cayenne pepper.

Stir well and toss the reserved shrimp in with the leeks just to reheat slightly. About 1 minute.

Add the Cognac or brandy and cook for 1 minute.

Then add in the sherry and cook until the alcohol has burnt off and the liquid has reduced by about half. About 3 minutes.

Transfer the shrimp and leeks to a food processor and blend until roughly pureed.

Back in the same pot, melt the butter.

Slowly add in the flour while you are whisking the butter over medium heat. When the flour is completely combined, cook for 1 minute.

Then, slowly add in the half-and half while still whisking until the liquid has thickened. About 3 more minutes.

Then, stir in the tomato paste, stock and pureed shrimp. Season the soup with salt and pepper and heat over low heat until very hot but not boiling.

Serve with a dash of cayenne and black pepper.