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Cajun Shrimp Bisque
Shrimp is a staple ingredient in a traditional Cajun feast. When I went to visit a friend in New Orleans, we wound up eating seafood every single night I was there. The whole milk in this recipe makes this bisque extra thick and creamy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- Shrimp Stock
- 6 cups water
- 1 pound raw shrimp, peeled and deveined, shells reserved
- 1/2 onion, quartered
- 1 teaspoon kosher salt
- 2 bay leaves
- Bisque
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 onion, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons concentrated tomato paste
- 3 cups whole milk
- 1 bay leaf
- 4 fresh basil leaves, chopped
- 3 tablespoons hot sauce
- Kosher salt and freshly ground black pepper
- Oyster crackers, for serving
Instructions
- For the shrimp stock: Bring the water to a boil in a large pot. Add the shrimp shells (reserve the shrimp meat for the bisque), onion, salt, and bay leaves. Boil gently for 30 minutes. Remove from the heat and carefully strain the stock into a container; discard the solids.
- For the bisque: In a large skillet, melt the butter over medium-high heat. Add the onion, celery, and garlic. Cook, stirring, until soft, about 5 minutes. Add the flour and tomato paste and toss to coat the veggies. Cook for 2 minutes, until all the flour, has been absorbed. Remove the pan from the heat.
- Stir in the shrimp stock and whisk until combined and there are no Stir in the milk. Add the bay leaf, basil, and hot sauce. Put back on the heat and bring to a boil; reduce the heat to low and simmer for 10 minutes. Taste and season with salt and pepper.
- Add the reserved shrimp and simmer until the shrimp are cooked through, about 2 minutes.
- Remove from the heat, remove the bay leaf, ladle into bowls, and serve with oyster crackers.
