Pappadeaux Shrimp Bisque Recipe
You’ll be thrilled to know that the secret to an amazing shrimp bisque lies in building an impeccable stock, starting with well-sauteed shrimp shells to impart deep flavor.Remember to strain the stock carefully for a smooth bisque and finish it off with a splash of cream for that velvety texture that’s simply irresistible!
Ingredients
- 2 lbs Shrimp
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1/4 cup All-Purpose Flour
- 4 cups Chicken Broth
- 2 cups Heavy Cream
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1 Bay Leaf
- Salt and Pepper to taste
Instructions
- Start by peeling and deveining the shrimp, then save the shells.
- These will add great flavor to your broth.
- In a large saucepan, melt the butter with olive oil over medium heat.
- Add the shrimp shells, onion, and garlic, sauteing until the onion softens.
- Stir in the flour, ensuring it blends well with the veggies and shells.
- Cook for about 2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, mixing well to prevent lumps.
- Add the paprika, cayenne pepper, and bay leaf, then let simmer.
- Remove from heat and strain out the solids.
- Return the liquid to the pot, adding the shrimp and heavy cream.
- Let cook until the shrimp are pink and cooked through.
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