How To Make Shrimp Bisque
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- čas přidán 17. 02. 2016
- FULL RECIPE BELOW
Learn how to make your own shrimp bisque alongside our online culinary school chef in this video tutorial. We'll share our insanely delicious recipe with you as long as you promise to love it as much as we do.
SHRIMP BISQUE RECIPE: www.escoffieronline.com/how-to...
Ingredients
3 fl oz clarified butter
1 lb mirepoix
1 lb shrimp Shells
2 cloves of garlic
1 lb shrimp cut into pieces
2 oz tomato paste
1 tbsp old bay seasoning
4 fl oz brandy
3 fl oz dry or cream sherry
3 quarts of shrimp stock
8 oz butter
8 oz flour
1 quart heavy cream, heated
Cayenne pepper to taste
Salt and pepper to taste
Directions
1. In a large sauce pan over medium heat, combine 8 oz of butter and 8 oz of flour. Cook, stirring, until flour taste disappears, about 6 minutes.
2. In a large sauce pan over medium heat, caramelize mirepoix and shrimp shells in butter. Add the garlic and tomato paste, add the brandy and flambé. Add the sherry and reduce by half.
3. Add the shrimp stock, simmer for about 25 minutes, add the heavy cream and thicken with roux. Add cayenne season with salt and pepper to taste. Strain through a fine chinois.
4. In a sauté pan cooked the shrimp and season with old bay seasoning. Serve bisque and garnish with cooked shrimp.
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Looking so tasty. Will try soon!💕
Thank you Chef... my daddy was from New Orleans/New Iberia (5-7 generations back), I was raised in NE South Carolina and want to learn more about the culinary traditions of my Dad's side of the family.
I am trying this for New Years Eve!!! Great video, congrats. Thank you, thank you, thank you!!!
Amazing! I cooked it once and I wanted ti remember how it más cooked. It tastes great.
I love watching this vid once in a while. I come back to it.
Delicious!
thanks for your recipes .its simply awesome
it's lovely my one of favourite
Excelente ❤️
My grandmother also use the shells to make the broth, this video will help me get as close as possible to a very traditional recipe my grandmother used. Thank you!!
Haha, I love when you said "Very Easy". It looks easier than boiling water, which I usually overcook!!! 😂😂😂
Kind of a old video, but I have a whole different technique on bisque. I like to get a vegetable/shell stock going before hand. It's amazing and haven't made it since I worked at a restaurant.
Thnks chef
It looks very nice thank you for taking us step by step through the process. Where can I purchase that soup bowl?
I’ve made it 5 times and I’m making again right now New Year’s Eve, I always buy head on shrimp and save the peels, I also think it tastes even more amazing if you add some crab or lobster shells, even crawdad shells! This is also similar to how I make gumbo
thank you chef i`m on it
+Albiondave isback You are welcome! Enjoy!
The bouquet garni is not listed in the recipe here on CZcams or on the website
I spend every minutes watching this hahahaha. Because, we wil cook it tomorrow 😂
How did it turn out
We want the recipe along with the making of the bisque or after the demo of the bisque. I don't want to have to go to a website pleasw!!!
Nice video sir thank you for sharing.JAINYL&SHORENE
French loves to take their time
Quality cannot be rushed eh
Doubt it, i mean they surrendered to the nazi in a blink of an eye 🤣
@@kdvr766 You mean deciding not to waste French lives by acting upon testonic pride and fight a machine 25x their personnel and 100% the firepower?
Yeah- real on-the-spot decision making right there! ...🙄🤣🤣
I've taken my time cooking with a friend, and then twice as long enjoying the flavors of the meal... i voilá!
@@kdvr766 hurr hurr french surrender joke
I wanna see this dude on Chopped
hi did you add the roux
Please, could you let me know what brand of brandy and what brand of sherry did you use in this recipe? Thanks and keep up with these marvelous recipes. Congratulations!!!
Brand doesn’t matter when cooking- only drinking. I always use Christian brothers brandy to cook, usually the cheapest my store has available.
Going to see if I can make with a white sauce
Meh. I've got not problem with this video's length; I love shortcuts but I also enjoy learning the traditional ways of certain recipes :).
I love to cook. This will be dinner with a gourmet grilled cheese or garlic knots..haven't decided. The cheese might be too heavy. Thanks for sharing your class on CZcams. Inspires me to go to culinary school... Just wish I wouldn't have to start out with so much basics. I'm old lol
Im 34 and about to start cooking school. Decided fuck it, I love to cook. Why am I working in an office full of people that are all miserable
by blending the shrimp and shrimp shells we lose the meat of shrimp can you say any other alternative method for that ?
Why dont use the chinois before the heavy cream and the roux?
I think one reason why the color is not the usual color is that this recipe used flour to thicken the bisque instead of the traditional rice. I suspect that will turn the tomato base more orange and less red than if the rice had been used, as the rice is a little more transparent.
This is a classic Mechanical cook.
says a guy that needs to watch a video on how to make something as simple as a bisque.
👍
How did you make the stock you added to the soutee mirepoix and shrimps?
Hi Carla, I made the stock with shrimp shells.
@@chefcesarherrera5277 thank you chef..
Carla Ferrari there is not s on the end of shrimp. The plural of shrimp is shrimp. No shrimps...
Chef can I used buerre maine instead roux?
Ingredients pls
Podrían traducirlopor favor
so where did that shrimp broth come from at 7:30 from?
Came from this morning
"Y'all ready for bisque!"
I am lactose intolerant is there a substitute for the cream?
You could use lactose free milk, or even Almond milk.
What happened to the shrimp shells?
Can a roux be achieved using gluten free flour?
Yes use rice flour a roux
the recipe with the ingredients is good however I would never use an immersion blender, I strain. Also you looked like you were having trouble with your roux, my mixture is much dryer. but good ingredient list!
Of course you strain, but to get the full maximum intense flavour, we always blend shellfish stock before passing it through a mesh of some sort.
Take your time, chef. A quality isn't come instantly :)
6:54 those two onions are still stuck to the side of the pot a full minute after my time stamp. a full minute he mixed, zoomed in, and i was like c'mon get those onions, and he missed erry time!. my ocd is off the chart rn. i wanna reach into my pc and mix those side scrapings into the pot.
btw bro, why tie the spices up in a bouquet garni when there is shells and shit erry where in the stock at this juncture? it will strain with that stuff when the stock is done, no? habit is a helluva drug ig
chef can I also put shrimp heads and crab trims together to make bisque?
That would be fine when making the stock for the bisque.
Cold liquid, hot roux or hot liquid, cold roux. Rule for thickening.
hold liquid, always, especially if you use a corn starch slurry
exactly old way but its very effective easy way to thick you soup or sauces.
The reason why they say that is hot on hot results in splattering and cold on cold results in clumps
Some crème fraiche would’ve been a better garnish
Blitzing the shells thickened the soup a little, so a (traditional) handful of rice at the beginning would have made much more sense than a roux.
You're correct, classical preparation calls for rice thickening. See Escoffier "Complete Guide..." page 88
Does this video really need to be 37 mins long?
Horrible editing
Hannah Guevara it's a live lesson, is good as it is.
Maybe because it is a live show ...
that roux ratio is misleading, the butter is measured by weight and the flour by volume, but equal numbers
Hi Zaph, You measure the flour and butter by weight. For example, if you are doing 8 oz of flour you have weight 8 oz of butter.
why not strain the stock before you add the cream and the rue? Doesn't make any sense to strain it after it's thickened. And why garnish with dill when there is no dill in the recipe? Why not use a sprig of taragon since that's in the recipe?
where is roux chef
A roux is made with some type of fat and flour. To make a roux you need equal parts fat and flour, the best way to measured them is by weight. For example if you are using 8 oz of flour you also need to have 8 oz of fat. The fat can be butter, oil, lard etc.
Escoffier Online chef I know it but I missed when u added cream and roux in stock
no way i will see a 37 min recipe
Escoffier ???!!! this is definitely not Escoffier level cooking and not the best instructor. Shells should be sautéed first in very hot clarified butter, then add the mirepoix but wait with the leeks and garlic, etc., etc., etc. This critique is from watching just the first 5 minutes, there are better preparations online than this.
Can you give me some advice where I can find it?
He sauteed mirpeux n shells then deglazed Sherry/ brandy but after adds shrimp stock he made in the morning ... Is that another vid? Lol ☺ ps: it's so easy, if u whisk n stir as much as he did, ur arm will fall off! 😂😂😂
I got one tip, the tomato paste to get the colour, other than that, I do it my own way... thanks :)
personally he should smash down the prawn shells for more taste how the Lobster bisque is done.
dude let it cook
chef first you learn after you make
Omg this is the longest cooking rue ever. It doesn’t take that long to cook up the rue
It only takes 2 minutes to make the rue. Here is to long. Melt half lb of butter to one pint of flour and stir for 2 minutes, add a quart of luke warm water, NOT HOT otherwise it will bubble on you. Very easy.
This looks and I am sure it’s delicious , but man it took forever! They need to provide you with a gas stove!
Imagine people taking the time to make things correctly, and showing it in real time..... Couldn't be you, sis 🙄😤
Ya Alloh aku ga mudeng🥺
Google Mirepoix, Roux, Sherry, Brandy, Cream, Shrimp Stock.
That is not a Bisque
you wouldn't know.
This is done sooooo incorrect
This is to long and a waste of time. Get a nice large pot, melt lb of butter, add one pint of flour and stir until it turns into a rue, next put one and half pint of Luke warm water, NOT HOT otherwise it will create bubbles if the water is to hot, next stirring the water with rue until it gets real thick, next add one quart of heavy cream, next add one pint of tomato pure, next add shrimp base which is like a paste ....I use a brand called Better than bullion, next saute the shrimp in a butter and added to the pot and stir, next the last thing add semi~sweet white wine. Let sit for 15 minutes and serve.
Why not just buy a can of it, doing it your way? He's building flavor. Your opening a jar.
What is he saying, no comprende
He says " UHHH" waayyy too many times......
This Chef act as though he isn't really sure he knows what he is doing. He talks about a bigger blender. I would guess more powerful Emerson blender at home that would grind the shrimp shells better, shouldnt you know that beforehand? Bet he didn't graduate top of the CLASS.
It would have been better to strain the soup before adding the cream and roux. wouldn't have been so thick to strain.
He stirs it way too much, stirring only cools things down.
Hacker
I am a chef with 22 years experience, and i was screaming at my screen when the chef was pureeing the soup and it took three times before he secured the string with his fingers to the side of the pot so it wasn't flowing towards the stick blender's blades! very painful to watch!
Too long and not informative!
worst 37 minutes of my life...that now tops the time my mother had me stand in the corner holding my hands out with school books in them....Ugh...
or for me the time my father was taking FOREVER to die in his hospital bed ... I swear he always did stuff like that on purpose just to waste my time
There are NO measurements!!!
Good grief.....such a simple dish and he has over complicated it......boring
So basically,,,a "Bisgue" is made out of trash for the Broth,,,dont think i want to save shrimp shells just to make this
No, that's not basically it. Have you ever made any broth at all? No matter what kind of broth you make it's the same technique. At it's basic you use the trimmings of whatever kind you are making. Chicken carcass, beef or veal knuckle bones, crustacean shells, etc.... Then you add your base veg, celery, onions and carrots and whatever else you fancy.
So I guess to you all that would look like "trash" in it's prep state right?
And it's *bisque, not bisgue.
The heads and shells of shrimp will give the stock the shrimp flavor.
Shells are what you need to make the shrimp stock. Like chicken bones are the way you make chicken stock and so on. If you want to make a vegetable stock save the ends of your vegetables. If you just use water and mirepoix then it will taste like mirepoix. I save all of my ends in the freezer bones, gizzard wing tips you name it and my soups are great.