National Seafood Bisque Day!

October 19 - National Seafood Bisque Day!

Bixby's Shrimp Bisque

3 tablespoons butter
1 pound fresh shrimp, shells on
3 shallots, peeled and sliced thinly
1/2 cup brandy
1 cup white wine
3 tablespoons tomato paste
2 quarts heavy cream
1/2 teaspoon grated lemon zest (colored portion of peel)
2 tablespoons fresh lemon juice, preferably Meyer lemon juice
1 tablespoon sea salt
1 pinch ground red (cayenne) pepper
1 pinch ground white pepper
3 sprigs fresh tarragon
1 small bunch fresh chervil or additional tarragon
Fresh chives, chopped, for optional garnish
Crème fraîche, for optional garnish

1. Heat a large, heavy-bottomed pot on high heat for 4 minutes. Melt butter in pot for 10 seconds, then add shrimp and sauté for about 10 minutes, turning shrimp occasionally and reducing the heat if the butter starts to burn.

2. Add shallots; sauté for 5 minutes.

3. Add brandy; cook until evaporated.

4. Add wine; cook until evaporated.

5. Add tomato paste, cream, lemon zest and lemon juice; bring to a simmer, stirring occasionally. Add salt, cayenne pepper and white pepper; simmer for 10 minutes. Add tarragon and chervil and simmer for 5 minutes.

6. Working in batches, transfer bisque to a blender, filling it no more than half full. Cover tightly and place a kitchen towel over the top. Use one hand to hold down the cover. Turn the blender to the lowest speed; gradually increase to the most-powerful setting. When bisque is completely puréed, strain through a fine-mesh strainer into a large bowl; discard the solids left in the strainer.

7. Return to the pot, taste and adjust seasoning. Gently warm to serving temperature.

8. Ladle into bowls. Garnish with chives and/or crème fraîche.

Per 3/4-cup serving: 765 calories; 75g fat; 46g saturated fat; 345mg cholesterol; 12g protein; 9g carbohydrate; 1g sugar; no fiber; 990mg sodium; 160mg calcium.