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Shrimps, a Peeled Lemon, a Glass of Wine and
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Ladell, Edward
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Shrimp
Bisque
Patty Queen, The Cottage Restaurant, Hartford, CT
 
Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.
“This
third-generation chef says she cannot remember a time in her life
spent
away from a professional kitchen… Cooking is the only career
she ever
considered.”
No doubt
Chef Queen’s experience as executive chef of The Bistro at
Maison
de
Ville in New Orleans (following in Susan Spicer’s footsteps)
accounts
for
her expertise with seafood!
Serves 6
“The
key to this rich and creamy soup is a flavorful shrimp or
shellfish stock.
Lobster, shrimp, crawfish, and crab shells in
any combination can also be
used.”
Stock
1/4 cup canola oil
1-2 pounds shrimp, crab, or lobster shells
2 large Spanish onions, peeled and chopped
4 carrots, peeled and chopped
1 teaspoon chopped garlic
1/2 teaspoon dried red pepper flakes
2 cups white wine
1 small can tomato paste
1 teaspoon dried thyme
1 teaspoon dried tarragon
4 bay leaves
5 peppercorns
4 quarts water
Bisque
5 tablespoons butter
1/2 cup all-purpose flour
3 1/3 cups shrimp stock
1 cup tomato purée (strained of seeds)
1 vanilla bean
2/3 cup heavy cream
1/2 cup dry Sherry
1/3 cup veal
demi-glace (or beef stock)
1 teaspoon lavender, finely chopped
[Please do not dismiss this soup if
you cannot
obtain lavender…
it will be okay without it!]
1 1/3 cups shiitake mushrooms, julienned
1 cup raw shrimp, shelled and chopped
(1/4 pound medium shrimp)
Salt and freshly ground white pepper
To
make stock: In a large
stockpot, heat oil over medium-high heat. Add shells, stirring until
lightly toasted. Add garlic and pepper flakes, and sauté until lightly
toasted. Deglaze pan with white wine and add remaining stock ingredients.
Cook until stock is reduced by half. Skim as necessary and strain.
To
make bisque: In a large
saucepan, melt butter over medium heat. Add flour and whisk until smooth.
Cook until lightly toasted. Slowly whisk in shrimp stock to avoid lumps.
Add tomato purée. Split vanilla bean and
scrape inside of pod into soup.
(Pod can be removed before serving.) Add cream, Sherry, and demi-glace.
Bring mixture to a boil and simmer for 10 minutes. Skim off any scum that
accumulates on top of the soup. Add mushrooms, shrimp, and lavender. Cook
an additional 2 minutes. Season with salt and pepper to taste.
Index - Soup Recipe Archives
Basic Stock Recipes
Recipe Archives Index
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