Perfect Shrimp Bisque
  • Olive oil (we use this one)
  • 2 cups mirepoix (directions here)
  • 3 cloves of garlic, minced
  • 1½ cup tomato puree (our favorite)
  • ¼ teaspoon cayenne pepper
  • ½ cup cognac
  • 1 quart shrimp stock (try this recipe with only shrimp or this shellfish stock)
  • 1 pound shrimp, peeled and deveined, with no tail
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups half and half
  • Salt
  • Finely sliced chives and freshly ground black pepper, to serve
  1. Heat enough olive oil to just coat the bottom of a dutch oven over medium heat, then add the mirepoix and sauté until it begins to soften. Add the garlic and sauté for 1-2 more minutes. Add tomato puree and cayenne pepper and cook for 1-2 minutes, until the tomato puree begins to bubble, then deglaze with the cognac. Add the shrimp stock and simmer, covered, for 20-25 minutes.
  2. When the vegetables are soft, add the shrimp and simmer for 3 minutes, until the shrimp is just cooked through.
  3. Remove from the heat and move all of the contents of the dutch oven to a blender. Blend until very smooth and set aside.
  4. In the same dutch oven, melt the butter and stir in the flour. Cook for 1-2 minutes, until the roux thickens, then whisk in the half and half. Bring to a simmer, and when the mixture thickens, add the shrimp and stock puree back to the dutch oven, whisking constantly.
  5. Season to taste with salt and pepper, then serve garnished with finely sliced chives and a drizzle of olive oil.
Recipe by The Taste Edit at