Recipe by: Chris Verlinde, UF/IFAS Santa Rosa County Florida Sea Grant Extension Agent
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
