Shrimp Bisque


  • 1½ lb fresh 41-50 shrimp, shell on
  • olive oil as needed
  • 3 shallots, peeled and sliced
  • ½ cup brandy
  • 1 cup Miler Wine Works Jordan's Journey White
  • 3 Tablespoons tomato paste
  • 2 Tablespoon fresh (Meyer if available) lemon juice
  • 1 qt whole milk
  • 1 qt heavy cream
  • 1 Tablespoon sea salt
  • pinch cayenne pepper
  • pinch white pepper
  • 3 sprigs fresh tarragon
  • fish ( or other ) stock as needed
  • 2 teaspoons fresh lemon zest, minced
  • fresh chives, sliced fine on bias



Peel and devein ½ # shrimp. Reserve shells. Poach shrimp in a court bouillon of water, half a lemon, 2 bay leaves, and 1 Tablespoon black peppercorns. Remove shrimp just before done, drain, ( do not rinse ) and place on a small sheet pan that has been in your freezer. Return pan to freezer for 10 minutes. Once cool, slice shrimp lengthwise and reserve for garnish.

In a large, heavy-bottomed pot, over medium-high heat, sauté the shrimp and shells until shrimp is just cooked through, and shells have colored. Reduce heat slightly and sweat shallots.

Add brandy and reduce to sec ( dry ).

Add white wine and reduce to sec.

Add tomato paste, and over 3-5 minutes while stirring, cook through.

Add lemon juice, milk and heavy cream and bring to a simmer. Stirring occasionally, add salt, cayenne, and pepper and simmer another 15 minutes. Add tarragon and remove from heat.

Working in batches, transfer bisque to a blender, filling it no more than half full. Cover blender tightly with the lid, and a towel over the cover. Start on the slowest setting, gradually working toward the highest setting. When bisque is completely pureed, strain through a chinois ( fine-mesh strainer ) into a clean pot. Discard solids.

Warm to serving temperature and adjust seasoning and consistency.

Serve and garnish w/ lemon zest, and reserved sliced shrimp and chives.

Cart 0 items: $0.00
Your Account  |  Log In