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Tomato and Shrimp Bisque

Tomato and Shrimp Bisque
YIELDS
4 servings
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Ingredients

12
medium white shrimp, shells on, preferably Florida shrimp
3
Tbsp extra virgin olive oil (45 ml)
1
large sweet onion, chopped
1
tsp minced ginger (5 ml)
3
clove garlic, quartered
1
small chile, chopped (optional)
1
bay leaf
small bundle of parsley stalks (optional)
2
Tbsp brandy (30 ml)
¼
cup white wine (60 ml)
2
Tbsp tomato paste (30 ml)
1 28
oz can plum tomatoes, crushed (798 ml)
1
cup fish stock (250 ml)
cup whipping (35% cream) (75 ml)
Coarse salt and freshly cracked black pepper
Fresh chopped chervil, for garnish
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Directions

Step 1

Add 2 tbsp. olive oil to medium saucepot over medium high heat. Add shrimp Season with salt and pepper. Saute until just cooked through, about 2 to 3 minutes. Transfer to plate. Peel shrimp when cool enough to peel, keeping tail on.

Step 2

In the same saucepot add remaining 1 tbsp. oil. Reduce heat to medium. Add onions, cook until soft, about 3 to 4 minutes. Add garlic, ginger and chile and cook another 1 minute. Deglaze with brandy and white wine. Increase to high. Reduce liquid by, about 5 minutes. Add bay leaf and parsley stalks. Add tomato paste, fish stock and tomatoes. Season with salt and pepper. Bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes.

Step 3

Remove bay leaf and parsley stalks, puree with hand blender or in a stand blender until smooth. Strain bisque back into a clean pot. Bring back to a simmer. Add cream and heat through. Add shrimp and heat through. Garnish with chopped chervil.

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