SHRIMP BISQUE. JON STYLE
This soup is delicious. Once you try this soup you will stick to this recipe. You won't find a recipe like this one. Pulverized shrimp shell is used in the soup. It gives all the natural flavor without having to add seafood or fish broth as seen in other recipes. Nothing is wasted.
SHRIMP BISQUE. JON STYLE
This soup is delicious. Once you try this soup you will stick to this recipe. You won't find a recipe like this one. Pulverized shrimp shell is used in the soup. It gives all the natural flavor without having to add seafood or fish broth as seen in other recipes. Nothing is wasted.
Cooking Instructions
- 1
In a sauce pan boil the water with sea salt, cook the shrimp for 1 minute and cool them quickly in water with ice. Reserve boiled water.
- 2
Peel and devein the shrimp. Place the shrimp’s shells on a baking sheet and dry them in the oven at a temperature of 178° C. / 350° F for about 20 minutes.
- 3
Pulverize the dried shrimp shells in a coffee grinder and strain to make sure no large pieces remain.
- 4
Heat a pot with the olive oil and melt the butter.
Sauté the onion with the garlic and the rest of the vegetables together.
- 5
Add the flour, cook over moderate heat and let it brown.
Incorporate the paprika and pulverized shrimp shells, cook for a few seconds mixing well.
Add the shrimp broth, milk, salt and with a portable blender liquify the vegetables.
- 6
Add the thyme, let it cook over moderate heat, bring to a boil and cook slowly for about 15 minutes. The soup will be thick.
If you want you can add a little cream once you finish cooking the soup. - 7
Cut 3/4 part of the shrimp into slices and add to the soup seconds before serving so that are not overcooked.
The rest of the shrimp split in lengthwise and use for decoration.
- 8
Serve immediately.
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