Suzi's Blog

Shrimp Bisque

Yes, it’s the same picture as the previous post. But that post only talked about the great shrimp bisque. Here’s the recipe.
This bisque is not just good. It is a head turner. It was one of the first things we made with our new Vitamix blenders. Vitamix? Every had a Jamba Juice where they have the machines that sound like wind tunnels. We have them now. To call them a blender is to call a Porsche an automobile.

There is a step below in the preparation where you do need use a blender. If you don’t have a Vitamix, then you really need to blend away and do the sieving to achieve the velvet texture this recipe deserves.

Naturally, you play with the ingredients to get more tomato flavor or heat. You can adorn the finished bisque with crème fraîche, or sour cream. But I think the first time out, you want to just sample the incredible purity of the bisque flavor. It’s certain to become a favorite of yours. It’s a great for the cold weather that has finally arrived, and its elegance would be perfect for a holiday party.

Shrimp Bisque

Yield: 8 cups, generous for 8 people


• 1¼ pounds medium shrimp, shelled and deveined, shell reserved
• ½ stick unsalted butter
• ½ cup dry white wine
• 2 quarts water
• 1 bay leaf
• 3 carrots, chopped
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 tablespoons long-grain rice
• 2 tablespoons tomato paste
• ¾ teaspoon cayenne pepper
• 2 teaspoon salt
• ⅓ cup heavy whipping cream
• Fresh lemon juice
• Chopped fresh chives


Cook shrimp shells in 1 tablespoon butter in a large stock pot over moderately high heat, stirring frequently, until golden. Add white wine and boil, stirring frequently, until most of liquid is evaporated. Add water and bay leaf and simmer, uncovered, 20 minutes. Pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them.
While stock is simmering, cook shrimp with salt to taste in 1 tablespoon butter in a large heavy pot over moderated heat, stirring frequently, until just cooked through, 3 to 4 minutes. Transfer with a slotted spoon to a bowl. Add remaining 2 tablespoon butter to pot, then cook carrots, celery, and onion over moderate heat, stirring, until softened.
Stir in rice, tomato paste, cayenne, salt, shrimp stock, and brandy and simmer, covered, until rice is tender, about 20 minutes. Set aside 12 shrimp and stir remainder into bisque.
Purée bisque in batches in a blender, then pour through fine sieve into another pot. Stir in cream and cook over low heat until heated through, do not boil. Stir in lemon juice and salt to taste.
Cut reserved shrimp into ¼-inch dice, then use as part of garnish for bisque.

Source: Gourmet Magazine [may it rest in peace]


Rock Shrimp Sliders with Wasabi Mayo

For my teambuilding programs at Cooking by the Book, I offer teams a choice of kitchen challenges, including our own version of Iron Chef. Our Market Basket Challenge lets a group break into individual teams. Each team has the same basket of ingredients and faces the challenge to create, without a written recipe, the winning main course. An experienced culinary advisor supports each team, offering suggestions and advice. But each team is free to be inspired, creative, and energetic.

It’s surprising what variation the teams come up with using those same ingredients. The quality? Always good, and sometimes outstanding. Once, a team of women from the Far East made a dipping sauce based on a mother’s Thai recipe. It was unforgettable and in the rush of the evening no one wrote it down. It’s one of those mournable moments of life.

Of course, after an hour in the kitchen, when they are finished every person is famished and they want something NOW.

So, in advance of guests entering our kitchen for their contest, we prep a first course, one sure to satiate every palette. We too are challenged, having to match the creativity of our guests, we cannot disappoint them, and we have found the ideal first dish. These sliders are on so satisfying and versatile. You can replace the wasabi mayo with a southwestern salsa or a hyper tartar sauce or …

Stir up your own creative juices and just play. This can be your first course or make 2-3 for each person for a main course.

Rock Shrimp Sliders with Wasabi Mayo

Yield: 6 to 8 mini burgers

Ingredients for the Rock Shrimp Burgers:

  • 1 pound rock shrimp
  • 1 large egg
  • ¼ cup parsley or cilantro, finely chopped
  • ½ cup panko bread crumbs
  • Kosher salt
  • Freshly ground black pepper

Ingredients Wasabi Mayonnaise:

  • 1 cup mayonnaise
  • ¼ cup prepared wasabi (less or more to taste)
  • 1 tablespoons soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sugar
  • Pinch of salt
  • Mini buns or hamburger rolls or hot dog rolls cut to size
  • Garnishes: sliced cherry tomatoes, pickles, radish sprouts, lettuce


To make the mayonnaise, mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.

To make the sliders, place half of the shrimp in the bowl of a food processor and add the egg. Process by pulses until smooth and free of chunks.

Coarsely chop the remaining shrimp and put into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste.

Prepare the buns by cutting gout smaller buts with a 1 1/2-inch diameter ring mold or biscuit cutter. Grill if desired. Take a heaping tablespoon of the slider mixture and form it into a small patty, about 1 to 2 inches across. Continue with the remaining mixture until all the sliders are formed. Grill or fry them over medium heat until they are browned and cooked through.

Place a shrimp slider onto each min-bun bottom. Top with a slice of cherry tomato and wasabi mayo. Cover with the bun top and secure with a toothpick.


Source: Ham on the Street, the Food Network