Warm and tantalizingly good, this lighter take on Lobster Bisque will have you making this all year round.
Food Processor or Blender
2lbs Peeled/De-veined Shrimp
4 Cups of Seafood Stock
2 Tbsp Cup Coconut Oil
1/4 Cup of Leeks (finely sliced)
3 Shallots (finely diced)
3 Scallions (finely sliced)
3 Tbsp Minced Garlic
1/4 Cup Tomato Paste
1/4 Cup Cognac or Dark Rum (I used Appleton 21 Year)
1/4 Cup Cooking Wine
1 Tbsp Fish Sauce
1/2 Stick Unsalted Butter
1/4 Cup All Purpose Flour
1 1/2 Cups Heavy Cream
1 Tbsp Lime Juice
1 Cup of 1/4 in. Bread Pieces (Any bread will do)
1 Tsp Black Pepper
1 Tsp Cinnamon
2 Tbsp Coconut Oil
Warm your seafood stock in a medium size saucepan over a medium heat, once simmering turn it down to very low heat just to keep it warm.
Grab a large stock pot and heat 2tbsp of coconut oil on a medium heat, along with your leeks, shallots and green onion, about 6 minutes. Now add your garlic and tomato paste, let cook on medium low heat for 1 minute. Now add your peeled shrimp, to the pot and cook about 1 1/2 to 2 minutes on a medium high heat until the shrimp are just cooked.
Now turn off the heat and add in your cognac or dark rum. This is will cook off fairly quickly and become dry in the pot. Now turn back on your heat to a medium low setting and with sturdy wooden spoon, scrape the bottom the dislodged all the bits and pieces (all the good stuff!) Next, de-glaze the pot with the cooking wine and fish sauce and continue scraping the bottom. We'll need to now puree our tomato shrimp mixture in a food processor or blender, in small batches to make sure we get it nice and smooth. You can add in a tablespoon or two of the seafood stock to each batch while pureeing to get it nice and smooth (but be careful not to add to much or it will become watery). Place each batch in a clean bowl until we need it.
Next, take the same stock pot and add in your 1/2 stick of butter on a medium heat until it cooks down. Sprinkle in the flour and cook for about two minutes, constantly whisking (so it doesn't stick or burn) to make the roux. Slowly add in 1 cup of the seafood stock and whisk to incorporate the flour and stock. Once incorporated, add in another cup and whisk until it's just thick enough to coat the back of the spoon. Next, add in the shrimp puree mixture to the simmering stock and whisk to fully incorporate. Making sure to scrape the bottom for any pieces of roux left behind. Next, add your heavy cream and season with salt and pepper to taste and the lime juice. There's your bisque! Now, the croutons.
Spread your cup of cubed bread in a pyrex dish, and drizzle the coconut oil over them. Next sprinkle your salt, pepper, paprika and cinnamon over the bread. Mix it well to make sure each cube is seasoned. Finally, bake at 350F for about 5-10 minutes until just crisp.
Plate your bisque and garnish with a splash of heavy cream and the cinnamon croutons and enjoy!