Herbsaint Shrimp and Tomato Bisque

Name: Herbsaint Shrimp and Tomato Bisque
Yield: makes 10 to 12 servings
Ingredients: 2 tablespoons butter or olive oil; 2 medium onions, chopped; 4 celery stalks, chopped; 2 medium carrots, chopped; 1 bunch scallions, chopped; 3 garlic cloves, minced; 1/2 pound small shrimp (40-50 count), peeled; 2 cups tomato dice with juice, or 1 (14-ounce) can; 1 tablespoon tomato paste; 4 cups Shrimp Stock (p. 229); 1 bay leaf; 1/2 cup raw rice, or 1 cup cooked rice; 2 tablespoons chopped fresh tarragon; 1 cup heavy cream; 2 tablespoons brandy; 1 teaspoon Herbsaint or Pernod; Salt; Hot sauce (preferably Crystal or Louisiana brand); Chopped scallions or snipped fresh chives, for garnish

December 14, 2011

One of the richest, creamiest soups around, bisque is traditionally a puree of seafood, rice, and cream. This luscious version is New Orleans’s eating at its finest. The elegant flavors call for little more than an equally impressive white wine to serve alongside this dish. The aromatic vegetables, tomatoes, tarragon, and liqueur make this recipe particularly distinctive.

Cooks' Note

You might want to reserve a few whole shrimp for garnish (or simply sauté a few extra). This recipe makes a lot, but it freezes well.

Recipe notes

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