I wanted to make a unique lunch for a special guest, so I made shrimp bisque soup from scratch with roasted Idaho potatoes and parsnips. This turned out to be the most perfect meal and I am proud of this creation. The key ingredient to this coming out so good was the fresh head on shrimp that Mt. Kisco Seafood was able to order for me.
Shrimp broth: Fresh head-on shrimp (tear heads off and remove shells to later add into a pot). In a hot pot, add a little safflower oil, lemongrass, leek greens, shrimp heads/shells, smoked paprika. Stir everything in the pot until the shells look like they are almost burning. Deglaze pot with white wine. Add in smashed garlic cloves, pink sea salt, pepper, celery scraps, carrots, bay leaf. Keep on stirring and simmer for at least 1.5 hours.
Puree: In a food processor, blend yellow onion, leeks (light green parts only), garlic. Add a little shrimp broth to help this blend nice. After broth is strained from the pot, re-use it to saute the puree.
Tomato paste: Blend a few Roma tomatoes and reduce in a small pot.
Remove onion puree from pot and add in chopped shrimp meat that has been dried and lightly salted. Deep sear this in oil. Add in some tomato paste during this sear. Remove from pot. Half gets saved for soup, half gets blended.
Roux: Heat up a little over 1 stick of butter in a pot. Using a non-metal wisk, stir in about 100 grams of all purpose flour. Do this slowly. Should be a smooth consistency. Cook for a few minutes, then add in half and half (from organically raised grass fed cows). Mixture should be smooth and creamy. Add in salt as needed.
Pour broth back into pot. Then add the roux.
Garnish with curly parsley and seared whole shrimps.
Roasted potato: Pierce whole into potato with a fork. Coat skins with olive oil, salt, pepper. Wrap individually with tin foil. Roast in oven at 375F for a few hours. Time depends on size of potato.
Parsnips: coat with safflower oil, salt, and a little sugar. Lay parsnips flat sides down in a hotel pan. Cover pan with tin foil.
Thank you to the following website for teaching me how this is made. I didnt follow this recipe exactly, but it was extremely helpful!
Hearty-Style Shrimp Bisque Inspired by Emeril and Ina – Taste With The Eyes
The Looseleaf Cookbook 