400 gr. uncooked shrimp,
3 tablespoons butter,
2 tablespoons flour,
2 teaspoons minced garlic,
1 teaspoon sweet paprika,
3 tablespoons tomato paste,
3 l. fish stock or vegetable stock,
1 onion, finely chopped,
500 ml. cooking cream,
4 oz. dry white wine,
1 teaspoon hot sauce,
1 teaspoon fresh tarragon,
sea salt and white pepper to taste.
Recipe: Peel and devein the shrimp; do not discard the shells. Heat the butter in a pan and saute the garlic and onion for 4 minutes. Add the shrimp shells and keep sauteeing until they turn red, then add the paprika and flour to the pan and stir. Two minutes later deglaze with the white wine and add the tomato paste. Stir the contents of the pan and pour in some of the stock. Whisk briefly and strain the content of the pan in a saucepan; discard the shrimp shells. Add the rest of the stock and the peeled shrimp. Bring to a boil and then simmer for 5 minutes. Remove from heat and blend the shrimp bisque with a stick blender. Return the saucepan to the heat and bring to a boil again. Add the cooking cream, fresh tarragon and hot sauce, and season to taste. Serve in large soup bowls and garnish the shrimp bisque with chives and a few grains of red caviar or lemon zest.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
