Michael Shares His Unique Recipe for Shrimp Bisque

Step 2 – Sweat the Vegetables & Shrimp Shells

1. Heat olive oil and butter in large heavy pot over medium heat.
2. Then add shrimp shells, celery, leeks, carrots, orange zest, bay leaf, and tomato paste.
3. Cook, stirring occasionally, until shrimp shells are red in color and vegetables are soft.
4. That takes about 10 minutes depending on the level of heat.

Step 3 – Flame with Brandy (be very careful, it is a real flame!)

1. Remove the pot from heat and pour the brandy in a circular motion (not all in one place).
2. Using a long kitchen match or lighter, ignite the brandy and let it burn until the flame subsides. Flame will be blue and slight, but it will be there. Allow to completely burn out.
3. It is important to be very careful. Please make sure you have full control. Do not have any flammable substances in the immediate area. Take the necessary precautions to not burn yourself or anyone around you.

Step 4 – Cook with Seafood Stock & Cream

1. Return the pot to the stove with medium heat.
2. Stir in the flour and cook about 2 minutes, mix thoroughly.
3. Add enough stock to cover.
4. Use a wooden spoon and scrape any brown bits from the bottom.
5. Add cream and bring to a light boil, then reduce to a simmer.
6. Add garlic, Tony Chachere’s Creole Seasoning & black pepper to taste (maybe a small portion of Old Bay Seasoning).
7. Cook over low heat about 30-45 min. until reduced and thickened.

Step 5 – Strain the Mixture to Keep only the Cream Sauce

1. After the mixture is to a consistency that is creamy but not too thick, strain it with a fine screen (you can use a colander as a first strain, but there will be too many particles that get through). Use a fine screen for the final screen.
2. Discard the vegetable / shrimp shell mixture.
3. Then season the cream broth to taste with salt and pepper and Tony Chachere’s Creole Seasoning.

Step 6 – Add the Shrimp & Poach

1. Notice, that the shrimp are yet to hit the pot!
2. Once you have this cream base prepared it can be stored in the refrigerator until needed or you can go right into adding chopped shrimp cut into 1/4-inch pieces (I like to leave a few whole to add to each serving).
3. If you made it ahead of time, heat the strained bisque to a simmer, add the shrimp and cook for about 3 minutes or until cooked through.

Step 7 – Garnish & Serve

1. Divide the bisque into bowls, garnish with:

• A sprinkle of Old Bay seasoning.
• A pinch of grated orange zest.
• Some chopped green onions and parsley.
• An alternative approach is to add a small swirl of a flavored oil that you like rather than the Old Bay, but I prefer the Old Bay!