Louisiana is renowned for its exceptional seafood, particularly its shrimp, celebrated for their tender texture and subtly sweet flavor. The unique salinity of the Gulf waters contributes to the health and delicate nature of Louisiana oysters, shrimp, and crawfish, making them ideal for exquisite dishes like shrimp bisque.
Bring the authentic taste of Louisiana to your kitchen with this delectable shrimp bisque recipe, courtesy of Pujo Street Cafe, a culinary gem located in Lake Charles. This recipe is sure to become a beloved favorite for any occasion.
Ingredients:
- 1 (32-ounce) box seafood broth
- 2 cups water
- 2 pounds large headless shrimp, for the freshest flavor
- 4 cups shrimp broth, enhancing the shrimp essence
- ½ stick butter, for a rich and smooth base
- 1 red bell pepper, chopped, adding sweetness and color
- 1 yellow bell pepper, chopped, complementing the red pepper
- 1 large shallot, chopped, for a mild oniony depth
- 3 garlic cloves, minced, infusing aromatic warmth
- ⅔ cup all-purpose flour, to create the perfect roux
- ¼ cup brandy, for a touch of sophistication
- 1 quart heavy cream, for ultimate richness
- 1 quart half-and-half, balancing creaminess
- Salt, pepper, and hot sauce (such as Louisiana Hot Sauce, Tabasco, Slap Ya Mama, or Crystal Hot Sauce), to taste and add a Louisiana kick
- 4 green onions, sliced, for a fresh garnish
Method of Preparation:
- Broth Infusion: In a saucepan over medium-high heat, combine seafood broth and water. Bring to a gentle simmer, then reduce heat to medium-low, maintaining a simmer.
- Shrimp Shell Broth: Peel shrimp, leaving tails intact if preferred. Devein shrimp meat and set aside. Place shrimp shells into the simmering broth. Cook for 20 minutes, stirring occasionally. This step extracts maximum flavor from the shells. Strain the broth through a fine mesh strainer, pressing the shells to release all liquid. Discard the shells.
- Cook the Shrimp: Rinse the saucepan and return the strained broth. Bring to a simmer over medium-high heat. Add peeled shrimp to the simmering broth and cook for 2-3 minutes, until shrimp turn pink and are just cooked through. Remove shrimp with a slotted spoon and set aside. Continue to simmer the broth until it reduces to 2 cups. Remove from heat and set aside. Chop the cooked shrimp into bite-sized pieces, if desired.
- Create the Bisque Base: In a Dutch oven or heavy pot, melt butter over medium heat. Add chopped red bell pepper, yellow bell pepper, shallots, and garlic. Sauté for about 5 minutes until vegetables soften and become fragrant.
- Develop the Roux: Evenly sprinkle flour over the sautéed vegetables. Stir well to incorporate, breaking up any flour clumps. Cook the roux for 3 minutes, stirring constantly. This is the foundation for a creamy bisque.
- Deglaze and Build Flavor: Add brandy to the roux and vegetables; stir well, scraping up any browned bits from the pot bottom. Slowly pour in the reduced shrimp broth, about ½ cup at a time, stirring thoroughly after each addition to ensure a smooth sauce.
- Creamy Perfection: Add heavy cream and half-and-half to the pot; stir to combine. Bring the mixture to a low simmer, then reduce heat to low. Simmer gently for about 35 minutes, stirring occasionally, until the bisque thickens to your desired consistency.
- Season and Finish: Taste the bisque and adjust seasoning with salt, pepper, and hot sauce to your preference. For an authentic Louisiana flavor, use Louisiana Hot Sauce, Tabasco, Slap Ya Mama, or Crystal Hot Sauce. Add the cooked shrimp to the bisque and simmer just until heated through. Do not overcook the shrimp at this stage.
- Serve: Ladle the creamy shrimp bisque into bowls and garnish with sliced green onions. Serve immediately and enjoy this taste of Louisiana from Pujo Street Cafe. This recipe yields approximately 10 cups.
This authentic recipe is brought to you by Louisiana Kitchen and Culture Magazine, celebrating the rich culinary heritage of Louisiana.
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