Shrimp Bisque with Muscadet and Tarragon Recipe

Name: Shrimp Bisque with Muscadet and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon canola oil; 1 pound medium shrimp, shelled and deveined, shells reserved; 1 small onion, thinly sliced; 1 garlic clove, crushed; 1 tablespoon tomato paste; 1/2 cup Muscadet; 1/4 cup heavy cream; Kosher salt; Pepper; Coarsely chopped tarragon leaves, for garnish

Servings: persons

2 tablespoons unsalted butter
1 tablespoon canola oil
1 pound medium shrimp, shelled and deveined, shells reserved
1 small onion, thinly sliced
1 garlic clove, crushed
1 tablespoon tomato paste
1/2 cup Muscadet
1/4 cup heavy cream
Kosher salt
Pepper
Coarsely chopped tarragon leaves, for garnish

1
In a large saucepan, melt the butter in the oil.
2
Add the shrimp and cook over moderate heat, stirring, until light golden and just white throughout, about 2 minutes.
3
Transfer 8 of the shrimp to a plate to cool; finely chop and reserve them for adding to the finished bisque.
4
Add the reserved shrimp shells, the onion and garlic to the remaining shrimp in the saucepan.
5
Cook over moderate heat, stirring occasionally, until the onion is softened, about 3 minutes.
6
Add the tomato paste and cook, stirring, until lightly caramelized, about 2 minutes.
7
Stir in the wine and cook until almost evaporated, about 1 minute.
8
Stir in 6 cups of water and bring to a simmer.
9
Cook over low heat for 25 minutes.
10
Working in 2 batches, puree the soup in a blender.
11
Strain through a fine sieve set over a small saucepan, pressing on the solids.
12
Bring the soup to a simmer and stir in the cream.
13
Add the reserved chopped shrimp and season with salt and pepper.
14
Ladle the bisque into bowls and garnish with chopped tarragon.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon canola oil, 1 pound medium shrimp, shelled and deveined, shells reserved, 1 small onion, thinly sliced, and more.

Yes, Shrimp Bisque with Muscadet and Tarragon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Bisque with Muscadet and Tarragon

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