Creole Shrimp Bisque
Soup is a hard match for wine--liquid on liquid. Sparklers fix the texture problem, with bubbles for contrast. Here, the red fruit in a rosé really pops with the sweet shrimp and tames the heat of the cayenne. And bubbly's characteristic yeastiness echoes the slightly darkened roux thickening this bisque.
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1 Hour, 45 Minutes
- Calories: 159
- Calories from fat: 64%
- Protein: 8.4g
- Fat: 11g
- Saturated fat: 7g
- Carbohydrate: 5.8g
- Fiber: 0.6g
- Sodium: 289mg
- Cholesterol: 90mg
- 1 1/2 pounds (31 to 35 per lb.) shrimp, shelled (shells reserved), deveined, and cut into 1/2-in. pieces
- About 3 cups reduced-sodium chicken broth
- 1 cup dry white wine
- 1 medium onion, peeled and quartered
- 4 garlic cloves, halved lengthwise
- 3 celery stalks, cut into chunks
- 1 medium carrot, cut into chunks
- 3 oregano sprigs
- 2 thyme sprigs, plus fresh thyme leaves for garnish
- 1/2 teaspoon black peppercorns
- 3/4 cup butter
- 1/2 cup flour
- 1 tablespoon paprika
- 1/4 teaspoon cayenne
- 2 cups half-and-half
- 1 1/2 teaspoons kosher salt
- 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.
- 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.
- 3. Ladle bisque into shooter glasses or small cups and sprinkle thyme leaves on top.
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