Shrimp Bisque With Bread Recipe

Preparation of Ingredients

Begin by cleaning and deveining the shrimp, saving the shells. Finely chop the onion, mince the garlic, and chop the fresh parsley. Set aside.

Shrimp Stock

In a large pot, melt butter over medium heat. Add the shrimp shells and cook until they turn pink. Add the onion and garlic, cooking until soft and fragrant. Pour in the stock and bring to a simmer, allowing it to reduce slightly for about 20 minutes. Strain the mixture, discarding the solids, and return the liquid to the pot.

Making the Bisque

In the same pot, add the flour to the liquid, whisking continuously to avoid lumps. Gradinate to medium-low heat, and slowly mix in the heavy cream, then add the shrimp. Cook until the shrimp are pink and fully cooked. Season with salt and pepper to taste. Finally, blend the bisque using an immersion blender until smooth, adding more stock or water if the soup is too thick.

Serving

Ladle the bisque into bowls and garnish with chopped parsley. Serve immediately with a slice of bread on the side.