Shrimp Bisque - From 0 to chef

heavy cream

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers creaminess with fewer calories.

cognac

🥗Healthier: white wine

💰Cheaper: dry vermouth

White wine adds acidity without the high cost.

shrimp

🥗Healthier: chicken

💰Cheaper: canned crab

Canned crab provides seafood flavor at a lower price.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with fish sauce

Vegetable stock maintains flavor while being lighter.

Clean the shrimp by removing the meat from the shell and keeping the shell aside.

Devein the shrimp by making a small incision and pulling out the vein; rinse under cold water if needed and pat dry with paper towels.

Remove the eyes from the shrimp shells using kitchen scissors, keeping the heads for flavor.

Coat the shrimp in panko using egg whites and set aside.

Chop the vegetables (tomatoes, celery, carrots) into small pieces for even cooking, though it's not necessary to be precise since everything will be blended.

Heat olive oil and add a bit of butter in a pot to increase the smoke point of the butter.

Add three cloves of garlic and the shrimp shells to the pot, cooking until they change color and become fragrant.

Add the chopped vegetables to the pot and sauté until most of the liquid is gone.

Deglaze the pot with quality white wine (like Sauvignon Blanc or Pinot Grigio) and stir until the alcohol vapors dissipate.

Pour in 500 mL of water and simmer on low to medium heat until the mixture thickens.

Remove from heat and blend the mixture with a hand blender or food processor, then strain through a fine sieve for a smooth consistency.

Season the bisque with salt, pepper, or any other spices to taste.

Melt butter in a pan and fry the shrimp until golden brown on the outside, seasoning with normal salt or flaky salt.

Plate the bisque in a shallow plate, placing three shrimp in the middle and garnishing with celery leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens