Shrimp Bisque
By Chef Roland Passot, La Folie Restaurant, San Francisco, CA

IIngredients:
1/2 Ibs. Crawfish or Shrimp Shells
1 Onion (roughly chopped)
1 Fennel Bulb (roughly chopped}
1 Garlic Bulb (halved}
1 tspn. Fennel Seed
1 Bay Leaf
1 tspn. Black Peppercorn
1 tspn. Star Anise
1 Hunan Pepper
1 tspn. Coriander
1 cup Brandy
1/2 cup Sherry
3 tbls. Lobster Roe (optional)
2 tbls. Tomato Paste
2 cups Cream

Procedure:
Roast the shells on a sheet pan in a 350 degree oven until the shells are lighly browned. Meanwhile sweat the onion, fennel, and garlic in a large pot. Add the spices, roasted shells, and any remaining juice and mix through. Add the brandy and sherry and reduce by one half. Once reduced add the tomato paste, lobster roe and cream. Heat through and strain in a fine chinois.

Other Great Chef Recipes:
Blanquette of Sweetbread and Lobster

Duo of Lobster & Albacore, Citrus Lobster Salad
with shaved fresh Hearts of Palm and Micro Green, with an
Albacore Tartare on a Celery Root and Apple Salad

Roasted Chicken Breasts Stuffed with a Shrimp Mousse

Roasted Quail Salad Stuffed with Foie Gras

Roti of Quail and Squab

Shrimp Bisque

Other Related Links:
“Balance is the key to sucess!"