Total Time
1 Hour 45 Mins
Yield
Serves 18 (serving size: 1/3 cup)
Photo: Aya Brackett; Styling: Emma Star Jensen 

How to Make It

Step 1

In a large saucepan, combine shrimp shells, 3 cups broth, the wine, onion, garlic, celery, carrot, oregano and thyme sprigs, and peppercorns. Bring to a boil, then simmer, covered, 30 minutes. Strain into a large glass measuring cup; if you have less than 3 1/2 cups, add more broth.

Step 2

Melt butter in same pan over medium heat. Stir in flour, paprika, and cayenne and cook, stirring often, until mixture just starts to darken and smell nutty, about 3 minutes. Whisk in broth mixture and half-and-half, increase heat, and continue whisking until mixture boils and thickens, about 8 minutes. If bisque is too thick, add a little more broth. Stir in salt and shrimp, remove from heat, and let sit until shrimp pieces are pink on the outside and opaque but still moist-looking inside (cut to test), about 3 minutes.

Step 3

Ladle bisque into shooter glasses or small cups and sprinkle thyme leaves on top.

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