If you’re from some parts of the country, you may not consider this a true bisque; because, while it is creamy, it’s not exactly a smooth or puréed texture. I could be incorrect, however, it is my understanding that any shellfish “soup” is technically a bisque.
This particular bisque blends my two favorite ingredients into one flavor rich, filling, soup. Shrimp and artichokes are a flavor combination put together by the gods. This is easy to make and takes about 45 minutes to put together, making it a great cold weather weekday soup. This recipe is for approximately 4 -6 servings so change it as necessary to fit your needs. Additionally I am using shrimp from New Orleans, to get them up here in Ohio, I wasn’t able to get heads; therefore, I wasn’t able to make a good shrimp stock. For a substitute I used chicken stock. If you are able to make a good shrimp stock, use that. For the white wine, use whatever white wine you would drink, if you are unable to cook with alcohol, just use some lemon juice.
Now onto making this cold weather masterpiece of shrimp perfection:
1- onion diced
2- ribs of celery diced
1/2 green bell pepper diced
1/2 red bell pepper diced
3-4 toes of garlic
1 cup of stock(shrimp or chicken)
2 cups of heavy cream
2-3 tablespoons of flour
1/4 cup of white wine
14oz of artichoke hearts- roughly chopped
Cajun seasoning
Salt pepper garlic powder
Cayenne pepper
2 bay leaves
Parsley- chopped
Thyme, oregano, basil, rosemary, parsley
Butter
1 pound of shrimp- roughly chop about a quarter of a pound, keep the rest whole and set aside 1 or 2 shrimp per bowl for garnish
To start off we’ll melt about half a stick of butter and cook down the trinity. Let it cook slow and low you want them to get soft but not caramelize.
When they have softened add in the garlic, bay leaves, artichoke hearts and season with spg and Cajun seasoning – cook until the garlic is fragrant- about 30 seconds
add in the other half stick of butter and 1/4 cup flour. Make it into a light roux by stirring constantly until the smell dissipates.
Season with Cajun seasoning and SP
Add the stock and white wine.
Bring to a low simmer allowing the alcohol to cook off.
After it is reduced down a bit add in the cream, herbs and reseason.
Bring to a boil and drop to a simmer.
Let it simmer and thicken up for about 15-20
Minutes
Add in the shrimp pieces and whole shrimp and work to combine then kill heat
In a small skillet sear the garnish shrimp (seasoned with Cajun seasoning and spg) on butter the set aside
Taste the soup and season to your liking, then serve in a bowl garnished with seared shrimp, parsley and green onion