Tiger Shrimp Bisque : Parsley Oil : Lemon Grass

Tiger Shrimp Bisque : Parsley Oil : Lemon Grass

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: 


sauce pot
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

Tiger Shrimp Bisque : Parsley Oil : Lemon Grass


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

Tiger Shrimp Bisque : Parsley Oil : Lemon Grass


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.

Tiger Shrimp Bisque : Parsley Oil : Lemon Grass

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.

Tiger Shrimp Bisque : Parsley Oil : Lemon Grass

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

Tiger Shrimp Bisque : Parsley Oil : Lemon GrassBon appetit!

Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done!

We never spam. You should only be getting updates when new content is posted on the site. We also respect your privacy. We don’t share your email address with anyone and you can unsubscribe anytime!

These might strike your fancy!


  1. This is quite a bisque you’ve created, Paul. You’ve thought of everything, right down to the drizzle of parsley oil as a finish. I bet this tastes fantastic. Well done!

    1. thanks John!!! As always, you’re too nice 🙂 I have a question, if you were to name Italy’s national dish, and not be generic like saying pizza or pasta, I’m looking for something more specific, what would it be? could that be even defined? let me know please

      1. I hope you don’t mind me butting in 😉
        There can be no such thing as Italy’s national dish, because Italian cuisine really is a combination of lots of regional cuisine. Each region has its dishes, and you could perhaps choose one that is most famous, but for the country that’s simply impossible.

        1. totally welcome to contribute with your answer, Stefan. It is hard to believe that a country with such successful cuisine doesn’t have a representative dish, or maybe it just simply has too many 🙂 and like you are saying, is the combination of the regional cuisines that makes Italy’s cooking so unique and great.

          1. If I had to name Italy’s national dish, it would be pasta. I can’t be more specific, because each region has its own pasta shapes, types, and sauces. There is not a single pasta dish that is traditionally prepared everywhere.

Leave me a comment! :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.