Tuesday, October 4, 2011

Shrimp Bisque

Tonight I pushed myself to try some new techniques. I've made tons of shrimp stews and soups in the past, but never used the shells to flavor the broth. I was really excited to make my first stab at true shrimp bisque, so perfect for a rainy fall dinner.

I worked from Tyler Florence's recipe, making appropriate Paleo changes. I skipped the brandy, used tapioca starch in lieu of flour, and coconut milk instead of heavy cream. Everything else I included and followed as written.


When I was first cooking the veggies and shrimp shells I was amazed at how delicious everything smelled. I was equally enthusiastic when first right up until I deglazed the pot. My bisque was the perfect color, flavor... I couldn't wait to finish it off.


Unfortunately when I strained it into a separate pot, I found the soup so thick that very little liquid came out. I don't know if it was my substitutions, or perhaps that I let the mixture simmer too long. Ultimately I took the various veggies (not shells) and added them to the liquid, then pureed it all in my Vitamix.

the Coldplay song "Yellow" comes to mind...

This step caused the color of the dish to go off from its original peachy hue, but the taste was still amazing (and hey, we got more veggies... right?)

The caveman gave this 11 out of 10 stars. I found it was a little too many steps for a result I ultimately had to tweak a little bit.

Now I'm on a quest to find a hearty shrimp soup/stew for winter that doesn't rely on corn or potatoes as well. I haven't found any candidates on my favorite Paleo blogs, so think I'll need to find a "regular" (gasp!) recipe and try to fiddle with it to suit.

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