This is something I made when I was away from my blog during a trip to Hawaii and I’ve been meaning to document it since, I really liked it and I hope you can enjoy it too. My understanding is that a proper bisque uses rice instead of potatoes as the thickener, in this case I only had potatoes available so that’s what I ended up using. This creamy soup is extremely simple to make, and you can season and flavor your stock in so many different ways. I really enjoy the flavor of the cooked shells in olive oil and adding a bit of lemon grass to the stock brightens everything up. Here is what I did: 

Gear:

sauce pot
skillet
silicon spatula
cutting board + knife
strainer (china cap is best, to extract everything out of the stock)
bowls for prepping
potato peeler or paring knife

Ingredients:

12 tiger shrimp, shelled, deveined, reserve shells
1 russet potato, small dice
1 small onion small dice
4 tbsp San Marzano tomatoes (blended)
1 celery stalk sliced thinly
1 medium carrot sliced thinly
1/2 medium fennel bulb sliced thinly
3 garlic cloves crushed
1 bay leaf
3 sprigs of thyme
1 tsp paprika
1 tsp dried marjoram
1 tbs dried lemon grass powder
1 tsp red cayenne pepper
S+P (Maldon)
1/4 C heavy cream
parsley oil (blend 1 cup of EVO + 1 cup fresh parsley)
lemon juice to taste

Method:

01: mise en place, have all the ingredients ready to go before you start.

the stock:

01: sear shells in EVO, salt
02: add vegetables minus tomatoes, sweat 5 mins
03: add bay leave, paprika, garlic, cayenne, thyme, marjoram, lemon grass
04: barely cover in water simmer for 20 mins, should reduce to about 1/3
05: remove from heat, strain, reserve.

The starchy base:

01: place potato slices, some salt and cover with water. Just enough water.
02: bring to a boil, until fork tender
03: strain, reserve water
04: add some EVO, return potatoes to pot, add tomato
04: Stir on medium heat until mix darkens to a nice slightly roasted orange color
05: should have the consistency of mashed potatoes, remove from heat, this is our thickening agent and base.

The bisque:

01: sear shrimp over high heat, splash of noily pratt, 3 minutes, reserve
02: combine stock and starchy base
03: add about a 1/4 C potato water, adjust salt, taste
04: add 6-8 shrimps into the pot
05: add heavy cream, some lemon juice, blend until smooth and silky
06: garnish adding rest of shrimps, cracker crumbs, parsley oil, pepper, thyme leaves, some cream

Bon appetit!

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