Victor Protasio
Active Time
25 Mins
Total Time
1 Hour 45 Mins
Serves 8 (serving size: 1 cup soup and 5 shrimp)

This sophisticated bisque is worthy of a special occasion, but you could also make it on a weeknight and simply freeze half of it for a later meal. Cooking the shrimp shells helps deepen the flavor, and the combination of sherry and miso makes it so that cream isn’t needed. The final addition of buttery shrimp boosts the bisque’s staying power. Add some chopped tomato to the shrimp mixture for a little extra color and nutrition, if you’d like.

How to Make It

Step 1

Peel and devein shrimp, leaving tails on if desired. Refrigerate shrimp until ready to use, and reserve shells.

Step 2

Heat oil in a Dutch oven over high. Add shells; cook, stirring constantly, until bright red and slightly toasty, 3 to 4 minutes. Reduce heat to medium. Add tomato paste, onion, carrot, and celery; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add 6 cups water and bay leaf; increase heat to high. Bring to a boil; cover and reduce heat to medium-low. Simmer until fragrant and rich, about 50 minutes. Pour through a fine wire-mesh strainer into a bowl, pressing slightly to extract liquid. (You should have 4 cups of liquid.) Discard solids.

Step 3

Add shrimp liquid, chicken stock, rice, miso, and sherry to a stockpot. Bring to a boil over high. Cover, reduce heat to medium-low, and simmer until rice is very tender, 25 to 30 minutes. Working in batches if needed, transfer mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, about 60 seconds. Stir in vinegar and cayenne. Cover and keep warm.

Step 4

Heat butter in a large skillet over high until foamy. Add shrimp; cook, stirring often, until just translucent, about 3 minutes. Add 1 tablespoon dill; cook, stirring often, 1 minute. Serve soup in shallow bowls; top evenly with shrimp, remaining 1 tablespoon dill, and black pepper, if desired.

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