Shrimp Bisque I
This chef-curated Shrimp Bisque I offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 28g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 375 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Shrimp Bisque I offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Bisque I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp Bisque I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 2 cups butter
- 4 cups all-purpose flour
- 1 pound medium shrimp - peeled,
- deveined and shells reserved
- 12 ounces shrimp shells
- 1/4 cup clarified butter
- 1 large onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons paprika
- 3 tablespoons tomato paste
- 1/2 cup brandy
- 4 quarts fish stock
- 4 cups heavy cream, heated
- 3/4 cup dry sherry
- 1/4 teaspoon hot pepper sauce
- 1 dash Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- TM
- To make roux: melt 2 cups butter in saucepan over moderate heat.
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory colorStep 2: Technique & Execution
Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burnStep 3: Technique & Execution
Once thoroughly melted skim off surface of butter, removing milk solids.) Add onion and garlic, cooking until tender, adding more butter if neededStep 4: Technique & Execution
Add paprika, cooking for 10 to 15 minutesStep 5: Technique & Execution
Once paprika is dissolved add tomato paste and mix wellStep 6: Technique & Execution
Deglaze pan with brandy; add fish stock and simmerChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 375 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 28g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 30g | Complex, slow-digesting dietary fiber |
| Fat | 19g | Wholesome dietary lipids for micronutrient absorption |
Shrimp Bisque I
This chef-curated Shrimp Bisque I offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color
Technique & Execution: Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn
Technique & Execution: Once thoroughly melted skim off surface of butter, removing milk solids.) Add onion and garlic, cooking until tender, adding more butter if needed
Technique & Execution: Add paprika, cooking for 10 to 15 minutes
Technique & Execution: Once paprika is dissolved add tomato paste and mix well
Technique & Execution: Deglaze pan with brandy; add fish stock and simmer
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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