Shrimp bisque

Prep time Total time Serves 4 appetizers

Here is a delicious recipe that will help you reduce waste and use a 100 percent of the potential of your ingredients. This bisque uses the carcass, eggs, and tail of the fresh nordic whole shrimp from Norref you can find on our Marketplace. It would be such a waste to discard all that flavour. 

- Marie Des Neiges Magnan

 

Ingredients

 

  • 1 bag whole nordic shrimp
  • 2 tbsp olive oil
  • 2 carrots, diced
  • 2 onions, minced
  • 2 tbsp tomato paste
  • 1 lemon
  • 1 bay leaf
  • ½ tsp whole pepper
  • 2 thyme branches
  • 150 ml white wine
  • 2 litres water
  • 4 tbsp butter
  • 4 tbsp flour
  • 110 ml 15% cream

Instructions

How to peel your shrimp

  • Unfold the tail of the shrimp and remove the center of the shell one side at a time, then gently pull the tail. It should come off easily.
  • Then pull on the head in the same way. You now have a peeled shrimp.
  • Put the shell, heads, and eggs aside and put the shrimp in the fridge.

Shrimp bisque

  • In a large pot, heat up the oil to medium high heat, add your shrimp shells and let them cook for 2 minutes constantly stirring. Lower the heat to medium and add the onions, carrots, tomato paste and lemon juice. Let them cook for about 6 more minutes.
  • Deglaze with white wine and cook down for about 4 to 5 minutes. Add water, fresh herbs, and pepper and bring to a bowl. Next, lower the heat and let it simmer for about 25 minutes.
  • Pass the broth through a fine mesh sieve. You now have your shrimp broth.

  • Cream of shrimp: In a pan, melt the butter and slowly add flour while whisking. 
  • Let the flour and butter cook until you reach a nice medium brown, then add half of your shrimp broth. 
  • Bring to boil while whisking constantly so it starts to thicken. 
  • Add the rest of the broth and continue the process to let it thicken again. 
  • Remove it from the heat and add the cream. If you want more color, just add a little more tomato paste. Season to taste and serve with croutons topped with shrimp you put aside. Bon Appétit!