Rich, Cognac-infused Shrimp Soup Recipe

Rich, Cognac-infused Shrimp Soup Recipe

Rewritten Recipe

Got a hankering for a classy, flavorful soup that won't weigh you down? Here's an easy-peasy recipe for a Cognac Shrimp Bisque. This lustrous French-inspired dish will have you feeling like a big shot in no time.

Yield: 6-8 steaming bowlsDifficulty: Low effort, high rewardTotal Time: About an hour and a quarterActive Time: Around 45 minutes

Ingredients:

• 2 pounds of shell-on shrimp, ready for peeling
• 1/2 stick (4 tablespoons) of unsalted butter
• 2 medium-sized yellow onions, large diced
• 2 medium carrots, peeled and large diced
• 2 medium celery sticks, large diced
• A generous pinch of kosher salt and freshly ground black pepper
• 2 tablespoons tomato paste (optional)
• 5 sprigs of fresh thyme
• 2 bay leaves
• 5 cups water
• 3 tablespoons all-purpose flour
• 1/2 cup Cognac
• 3/4 cup heavy cream
• A hint of cayenne pepper (1/4 teaspoon)

Let's Get Cooking:

1. Peel the shrimp, reserving the shells. Chop the shrimp meat into mouth-watering bite-sized pieces and pop 'em in a container. Put the cover on and pop it in the fridge until you're ready to use 'em.
2. Heat up 1 tablespoon of the butter in a large saucepan over medium heat. When it stops foaming, toss in the onions, carrots, celery, and shells. Season 'em with salt and pepper. Cook, stirring occasionally, until the onions soften up and the shells turn pink but don't get all browned, about 5 minutes.
3. Ramp up the heat to medium-high and add tomato paste, thyme, and bay leaves; stir 'em up until the veggies are coated in tomato paste. Pour in the water, stir to combine, and let it reach a boil. Once it does, reduce the heat, and keep it at a steady simmer until the broth tastes like shrimp heaven, around 30 minutes. Strain out the solids into a heatproof container, and set aside, you're done with those bad boys.
4. Give the pan a quick wipe and drop in the remaining 3 tablespoons of butter. When it starts foaming, whisk in the flour, and cook it up until it's smooth and golden brown, about 4 minutes.
5. Gradually pour in the Cognac, whiskin' it good, followed by the reserved hot stock, whisking 'til it's smooth. Bring it to a rousing boil. Add the cream, cayenne, and shrimp, giving it a good stir. Simmer until it all comes together and the shrimp are cooked but still tender, around 8-10 minutes. Season with salt and pepper if you feel like it.

Grab yourself a spoon, find a cozy spot, and savor your well-deserved Cognac Shrimp Bisque. Enjoy!

Enrichment Data:

While "Festivus menu" isn't specific to a traditional Cognac Shrimp Bisque recipe, this dish has that sophisticated twist you'd hope to find on such a festive gathering. Following the provided recipe, you're sure to impress friends and family alike.

For an even more intense shrimp flavor, you can roast the shrimp shells in the oven at 350°F (175°C) for about 10 minutes before making the stock. And if you're feeling fancy, flambé the Cognac for a dramatic presentation.

1. This Cognac Shrimp Bisque recipe is suitable for a festive gathering, adding a touch of sophistication to your Festivus menu.
2. The nutritional information for this recipe can be estimated by considering the quantities of ingredients used, such as shrimp, butter, vegetables, and cream.
3. Although uncategorized in the provided text, this recipe can also be found under the seafood or soup categories due to its main ingredient, shrimp, and the type of dish it produces, a bisque.
4. For those seeking a loan to fund their culinary adventures, keep in mind that making Cognac Shrimp Bisque shouldn't require a creditline, as the recipe is designed to be budget-friendly with easy-to-find ingredients.

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