Bayou St. James
Shrimp Bisque
Ingredients:
3tbs Butter or Olive oil (no margarine)
2 Pounds medium raw shrimp, preferably Gulf Shrimp. Never buy pre-cooked Shrimp
½ c Leeks, diced fine
4 Carrots, diced
3 Ribs Celery, diced
1 Medium Onion, diced
1 Lg can. Diced tomatoes
1 Cup White Rice (no minute rice)
1 Cup White Wine (no MD 20/20)
1 Cup Heavy Cream (no coffee mate)
4 Cups Shrimp, Seafood, or Chicken Stock
French bread for serving
Corn starch or tapioca starch, if needed
Bayou St. James Creole Seasoning
Salt, Pepper
Defrost shrimp in warm water. Shell shrimp and de-vein if necessary. Set aside.
Now you have 2 choices. You can make this really well and everyone lucky enough to have a taste will exalt you. Or You can make this the easy way. The easy way is faster and a little less impressive. You will, of course, know that you cheated, and you will lie awake in bed hating yourself for weeks (you will probably never fully recover).
You can make shrimp stock, or you can cheat and use chicken stock or soup base. Shrimp stock is really easy, and you will feel well adjusted and happy once you’ve made it.
Place shells in a large saucepan along with one carrot, one stalk celery and ½ onion. Cover with water about 1 to 1.5 inches above shells (about 6 cups). Add 2-3 Tablespoons of Bayou St. James Creole Seasoning. Bring to a boil. Reduce heat to low and simmer for one hour and then strain. There, that wasn’t so bad, was it?
Cook rice according to the package directions, set aside
Chop: Onion, Carrot, Celery, Leeks.
Leeks are in the onion family only a little milder. The bottoms are much like onions and the tops are really really tough. Only use the bottoms and wash carefully because they grow in sandy dirt and seem to always have some dirt in them. They are worth the effort and all your party goers will laud you for using such unique ingredients.
Heat olive oil or butter in a Dutch oven or stock kettle. When this gets hot, add vegetables and sauté until they are just a little soft. Not too long or they will turn to mush. Add in the shrimp stock (I knew you wouldn’t cheat).
Add Diced tomatoes and bring up to a simmer. Stir slowly in one direction only. This helps incorporate all the ingredients. (You will never know if I’m telling the truth or not, but you’d better not take any chances).
Add in the cooked rice and continue to stir in one direction.
Add in White wine (you can add more to taste if you wish)
Important: The last ingredients are left until the end on purpose because they are more delicate and more easily screwed up. If you are careful everything will be fine. Cream can curdle and Shrimp can easily overcook.
Add 3 TBS butter, one at a time stirring in each slowly. As one melts add the next.
Add the cream (you can add more than a cup if you really want if creamy)
Add the shrimp last. Shrimp cook in about 3-4 minutes and will turn pink when done. The shrimp are finished as soon as they turn opaque so be careful and do not overcook them. Overcooked shrimp turn rubbery
At this point you have a choice to make. If your bisque is thick enough continue to the final steps. If your bisque is a little runny then you may need to thicken it. Bisque should be creamy and hearty.
To thicken: ½ cup cold water, add 2Tbs corn starch and stir. Stir into bisque quickly (so it does not clump). Add a little at a time until you get desired consistency. Remember as the bisque cools it will thicken slightly on its own. If you get it too thick add some milk a little at a time until you get it the way you want it. Remember that the shrimp will continue to cook while you are making adjustments so don’t take too long.
The final step:
Season with Salt, Pepper, and BSJ Creole Seasoning. Season to taste and taste to season. You will have to add some, especially salt. Taste as often as necessary and try to leave some for your guests.
Serve with chunks of French bread and enjoy the accolades.
Bayou St. James 