Shrimp and Asparagus Bisque

    Published: 06-16-2009
    Views: 22,450
    Try this versatile bisque that is used in kitchens as a base. You can substitute Cod filets, salmon filets, scallops, crab or lobster meat or a combination of some of them, be creative.

    Phil Anderson: Hi! Im Chef Phil Anderson, Harris Teeters Executive Chef. Were going to make a Shrimp and Asparagus Bisque. The ingredients are one pound of shrimp peeled and deveined and cooked, two tablespoons of chopped onion, two tablespoons of chopped asparagus, one quarter cup of butter, two tablespoons of flour, one teaspoon of salt, a quarter teaspoon paprika, and one quart of heavy cream.

    Okay. Weve got medium-high heat on, set our pan over that. Were going to add in the butter and the asparagus and onions. Were going to stir this until the -- and melt the butter and then the onions become translucent. And Ive cut both the onion and the asparagus about the same size, so theyre going to cook evenly.

    Okay. Now Ive got those guys rolling right along. Im going to throw in the flour, paprika and the salt. Okay, what were making is a rue. Now we have colored the rue with the paprika, its almost looking like it's going to be of salmon color. Okay. Now weve got our rue in there, were going to pour heavy cream in here. Now its cold, so its going to bring the temperature of everything back down. But when I heat back up, it's going to be slightly thickened.

    Now we whisked it so that all of the ingredients are one and we can go back to our spoon. Now youre going to bring that back up to a simmer, and youre developing flavors right now, from it being really hot to now at room temperature, and you got that medium-high flame underneath; with the temperature rising youre blending the flavors of the ingredients together.

    If you wanted it thicker, you would add more flour to your rue but I didnt want it thick. I wanted it kind of thin because we are -- really the thickening agent here is the pound of shrimp. Okay, its there. Its at that point. Its a technique called the nappe and you coat the back of a spoon and then you run your finger down and if it doesnt go back together, if it doesnt close back together, then you have got the right thickening.

    Now of course, you could thicken it even more by reducing it but this is where we want it. Now were going to add the shrimp. You always want to go push it away from you, not to you. So if it does splash up it splashes away from you. Yeah. The shrimp is already cooked so we dont need to cook it. So were done. Turn our fire off.

    So well let the bisque warm up the shrimp and that wont take too long, maybe a minute, two minutes. And then well be able to enjoy our Shrimp and Asparagus Bisque.