Shrimp Bisque Recipe With A Kick

Shrimp Bisque Recipe - Nevis Island - Miss June's
Shrimp Bisque Recipe With A Caribbean Flair

Miss June’s Restaurant
Nevis, West Indies


12 ounces shell-on shrimp
1 white onion diced
1 carrot peeled and minced
1 rib of celery diced
1/2 cup dry white wine, such as a Sauvignon Blanc (#ad)
1/2 teaspoon black peppercorns
1 bay leaf
3 cups water
1 tablespoon extra-virgin olive oil
1/2 red bell pepper, diced
1/4 cup chopped scallions (green onions)
2 tablespoon minced fresh Italian parsley (flat leaf)
1/4 cup all-purpose flour
1 1/2 cup Whole milk
1/4 cup sour cream
1/3 cup dry sherry
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon Kosher or Sea Salt
Freshly ground black pepper to taste
Dash of Nevis Pepper Sauce

Cooking Method :

  1. Peel and de-vein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.
  2. Combine the shrimp shells with about half the onion, all the carrot, celery, wine, peppercorns and bay leaf in a large heavy saucepan.  Add water and simmer over low heat for about 30 minutes. Strain through a Chef’s Cap or sieve, pressing on the solids to extract all the juices; toss out the solids, they have done their bit.  Measure the shrimp stock and add water, if necessary, to make 1 1/2 cups.
  3. Heat oil in the same pan over medium heat.  Add red bell pepper, scallions, parsley and the remaining onion. Cook, stirring, until the onions are soft, about 5 minutes.  Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes.  Slowly add the milk and the shrimp stock.  Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes.  Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more.  Add sour cream, sherry and lemon juice; stir over low heat until heated through….do not let it come to a boil. Taste and adjust seasonings with salt, pepper and Nevis Pepper sauce.

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