Shrimp Bisque with Spicy Croutons - CookingBride.com
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Shrimp Bisque with Spicy Croutons

Homemade shrimp stock and crunchy, spicy croutons make this creamy shrimp bisque a warm and inviting treat on a cold day.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Lisa B.

Ingredients

  • For the bisque:
  • 1 pound shrimp shells on
  • 4 cups chicken stock
  • 3 tablespoons olive oil
  • 2 leeks white and light green parts, chopped
  • 3 cloves garlic coarsely chopped
  • Pinch cayenne pepper
  • 1/4 cup Cognac or brandy
  • 1/4 cup dry sherry
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 1/3 cup tomato paste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • For the croutons:
  • 2 cups stale bread sliced into cubes
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon Italian seasoning
  • 1 tablespoon paprika
  • 1/4 tablespoon cayenne pepper

Instructions

  • For the bisque:
  • Peel and devein shrimp, reserving shells.
  • Place the shrimp shells and chicken stock in a large stockpot. Bring to a boil. Reduce heat and simmer for 15 minutes.
  • Strain and reserve the stock. Add enough water to make 3 3/4 cups. Discard shells.
  • Heat the olive oil in the same stock pot.
  • Add the leeks and cook for 10 minutes over medium-low heat until the leeks are tender but not browned.
  • Add the garlic and cook 1 more minute.
  • Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
  • Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
  • Transfer the shrimp and leeks to a food processor or blender and process until coarsely pureed. If using a blender, you may need to add a small amount of stock for a smoother puree.
  • Wipe out pot and return to burner. Melt the butter.
  • Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Gradually add the heavy cream and cook, stirring with a whisk, until thickened, about 3 minutes.
  • Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.
  • For the croutons:
  • Preheat oven to 350 degrees.
  • Arrange bread cubes in a single layer on a baking sheet. Drizzle with half of the olive oil. Stir bread cubes and drizzle with the other half of the oil.
  • Combine spices. Sprinkle one side of the cubes, stir, and sprinkle cubes with the remaining spices.
  • Bake for 15 minutes. Stir croutons, and bake for an additional 15 minutes or until croutons are toasted and dry.
  • Allow croutons to cool. Store in an airtight container.