Shrimp bisque.
Last night, decided to do an experiment and go on my own despite having probably a dozen shrimp and lobster bisque recipes.
About half a pound of shell on frozen shrimp.
2tblsp of unsalted butter divided.
2 cups light cream.
1tbsp of dried tarragon.
1/3cup of chopped yellow onion.
1/4cup of dry sherry.
Salt and pepper to taste.
Pour about 2 cups of cold water over the shrimp to thaw, changing the water a few times.
Once thawed, pour 2 cups of water over the shrimp, shell them, put the shrimp back into the water and save the shells in another bowl. Depending on the type of shrimp, the water they are in may take a pink like hue. That is fine.
In a large sauce pan or skillet (I used a 12inch cast iron skillet), over medium heat melt 1tblsp of butter.
Add onions and cook till they begin to soften about 4-5 minutes.
Add the reserved shrimp shells and stir them and the onions for another 4-5 minutes. Then add the dry sherry, stir periodically and cook until the liquid starts to get syrupy. This may vary depending on the type of shrimp shells, but I find 5-6 minutes is about right.
Strain the water from the shrimp in the bowl into the saucepan/skillet reserving the shrimp themselves in the bowl. Turn the temperature to med-high and bring to a simmer. Reduce the liquid by about half (about 1 cup).
Pour in the light cream and stir in the tarragon. Let simmer for about 10-12 minutes.
Strain the mixture into a clean bowl, pressing down on the solids to get as much of the liquid. Discard the solids.
Pour the strained mix back into the saucepan/skillet. Add the second tblsp of butter. Bring back to a simmer.
This is where you have a choice. You can chop the shrimp and them to the mix and heat for about 6 minutes to cook the shrimp. Or you can add the shrimp whole, heat through (6minutes), then put the whole thing in a blender and hit puree for a smoother soup. An immersion blender will give similar results.
Salt and pepper to taste.
Garnish with parsley, or a few dried tarragon leaves, or even a few whole shrimp that have been sautéed separately, or a few scallions cut at an angle green parts only.
Options: 1tblsp of dry sherry just before serving, or a teaspoon of chilpolte or cayenne pepper added with the shrimp water, or crusty bread served on the side.
Serves 2.