Ingredients
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½ cup unsalted butter (4 ounces), divided
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3 large (4-ounce) plum tomatoes, cored and chopped (about 2 cups)
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1 large (12-ounce) yellow onion, chopped (about 2 cups)
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1 medium (4-ounce) carrot, peeled and chopped (about 1/2 cup)
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1 medium (1 1/2-ounce) celery stalk, chopped (about 1/2 cup)
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6 cups uncooked shrimp shells (about 5 1/2 ounces), crab shells, or lobster shells
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½ cup uncooked white rice (preferably basmati)
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2 tablespoons tomato paste
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½ cup (4 ounces) brandy
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6 (6-inch) flat-leaf parsley sprigs
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6 (6-inch) thyme sprigs
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1 fresh or dried bay leaf
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9 cups water
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3 ½ teaspoons kosher salt, plus more to taste
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½ cup heavy cream
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1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon), plus more to taste
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1 teaspoon black pepper, plus more to taste
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⅛ teaspoon cayenne pepper, plus more to taste
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Crème fraîche
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Chopped fresh chives (optional)
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Paprika, cayenne pepper, or Old Bay seasoning, for garnish
Directions
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Melt 1/4 cup butter in a large stockpot over medium. Add tomatoes, onion, carrot, and celery; cook, covered, stirring occasionally, until vegetables are soft, about 7 minutes. Increase heat to high, and add shrimp shells and rice; cook, stirring often, until shells turn deep red, 2 to 3 minutes. Stir in tomato paste; cook, stirring often, until browned, about 2 minutes. Remove from heat, and stir in brandy. Return to heat over high, and cook, stirring occasionally, until liquid has almost evaporated, 2 to 3 minutes.
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Tie together parsley, thyme, and bay leaf using kitchen twine to make a bouquet. Add herb bouquet, 9 cups water, and 2 teaspoons salt to mixture in pot; bring to a boil over high. Reduce heat to medium-low; cover and simmer 30 minutes. Remove from heat. Uncover and let cool briefly, about 10 minutes.
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Remove and discard herb bouquet from soup mixture. Working in 2 batches, pour soup mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth, about 1 minute. Pour through a fine wire-mesh strainer into a 6-quart saucepan; discard solids.
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Bring bisque in saucepan to a low simmer over medium. Whisk in cream, lemon juice, black pepper, cayenne pepper, remaining 1/4 cup butter, and remaining 1 1/2 teaspoons salt until smooth and well combined. Adjust seasoning with additional salt, lemon juice, black pepper, and cayenne pepper to taste.
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Divide bisque evenly among bowls. Garnish with crème fraîche, chives, and paprika, cayenne pepper, or Old Bay seasoning, as desired.
Make Ahead
Soup can be prepared through step 3 and refrigerated in an airtight container up to 2 days.
Note
Two pounds of shell-on large shrimp yield about 6 cups shrimp shells.
Suggested Pairing
Herbal, zesty Sauvignon Blanc: Massican Napa Valley