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.

This Story Originally Appeared On sunset.com

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Aya Brackett; Styling: Emma Star Jensen

Recipe Summary

total:
1 hr 45 mins
Yield:
Serves 18 (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

159 calories; calories from fat 64%; protein 8.4g; fat 11g; saturated fat 7g; carbohydrates 5.8g; fiber 0.6g; sodium 289mg; cholesterol 90mg.