SHRIMP & CRAB BISQUE
-By June 2012 Member Spotlight Chris Bowen
Ingredients:
- Clarified butter
- onions
- carrot
- celery
- Shrimp
- crab
- garlic
- tomato paste
- fish volute
- bay leaf
- dried thyme
- black pepper corns
- parsley stems
- heavy cream
- salt
- white pepper
- cayenne pepper
- basil
Procedure:
- Caramelize mirepoix, shrimp, and crab shells in butter.
- Add garlic and tomato paste sauté lightly.
- Add brandy Flambé.
- Add wine deglaze and reduce half.
- Add volute and sachet and simmer 1 hour.
- Strain reserve shells discard sachet.
- Grind bones strain threw fine chinos.
- Return to bisque add cream.
- Season salt, cayenne, white pepper and sherry.
- Sautee shrimp and crab add to bisque.
