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What I want to do is put the shells, I’m going to saute the shells in one pan, I going to pull out the flavor with some wine and in this in pan I’m going to get the roux going. And roux, you can use an oil or butter it’s up to you. It should be watched though if you burn your roux, you will be bumped because you have to start over again and it’s actually gets to a really high temperature.
And the whole idea behind cooking a roux is flour is a great way of combining something and making something thick but if you don’t cook out the rawness in the flour, it really comes out in the soup.
So, we’ll put a bit of flour in there. If you want you can make a big, big batch of roux and put it in the fridge, it’s just flour and butter and it will last forever. So that anytime you want to thicken a sauce or a soup, you can just add roux to it and you’ve already made it ahead of time.
And really, I can’t give you measurements because I’ve never done it by measurements. I’ve always done by how it looked. I don’t want too soupy, I don’t want too thick. And I already tell we’re going to add a little bit more butter and this is probably more roux than we want for this amount of soup but I might as well make it while we’re doing it because we can use it for some other things. We’re going on that , get that butter melting and serve a pan, I’m going to dish out my shrimp. These are already deveined. So, really it’s a no brainer on these. They can just pop off the shell right there.
You don’t want to use cooked shrimp for this dish because the shrimp aren’t going to add a flavor to the soup. And usually the cooked shrimp are already sort of salty and flavorless anyway. And what I also do to add the shrimp flavor, I’m going to chuck all the shrimp and throw them in at the very end.
And when you’re doing a roux, I highly recommend a wooden spoon. It just gives you a better feeling for how the roux is doing and I want to scrape here, nice Teflon pan and that’s how we explore a little bit more butter. I wanted a little bit more to loose than that and I turn the heat down. You can do it two ways, you can do medium heat and stand with it the whole time or go lower heat and do other things while it’s cooking.
And it generally comes up better if you’ve got a thick pan that you won’t have any heat spots so one spot isn’t going to cook a lot faster than the other. The thickness of the pan usually helps distribute the heat better.
Then skin, that’s better take this out like I have pretty control over it, it’s bubbling so I know the oil is going to cook the—or the fat is going to cook the flour. It starts to smell good. If you’re doing something Cajun or New Orleans style, they usually just the cook the heck out of the roux until it gets real, real dark. And let’s get to that point and start adding nutty flavor to it as well. But what we’re really going after is the ability to thicken the soup.
This is actually pretty tan and you’re going to need to somehow cool down your roux. So, what we’re going to do is sauté our onions, our garlic in it now that will help cool the roux down, then we’ll cool down some more with some white wine, and then I’ll get this on. And I’m going to flambé the shells everything likes to see fire plus the brandy also adds some flavor to the soup.
You could start to smell it, it smells pretty good actually, it smells like fresh baked bread. Most important thing is really to mix up any because you don’t want any of the flour uncooked because it will definitely, so it makes your soup green with the spring. Now, while that heat up, we’re going to prepare onions whichever your preference or whatever on sale. It’s not going to change the flavor the soup at all.
And you can do it big, big chunks if you like. Most people like their bisques really smooth. You even can run this through a china cup or Cinnoit in if you like it to go classical French. From then, stand a little bit back. Of course, the amount of alcohol changes the amount of flame you’ll get and the cooking of the shrimp this way actually does bring out flavor in the shrimps so we’re not just doing this for looks.
And what we’ll do is lots of flame is gone. I’m just going to turn this off and add a little bit of white wine and just a splash of water and then right before I’m ready to add it to my soup, I will just bring it up to temperature again. And the shrimp flavor will actually be in the—from the shells and also the water and the wine that’s in there. I’m going to add some garlic to this and garlic, you can smash under your knife like this. You can dice it. I like to mince it with the backside of the knife and I just sort of shave it off.
A lot of people think I’m holding the knife wrong when I do this, so that’s fine. That’s part of my technique, a little bit more dice there. I’ll get a little bit of the flavor of the garlic cooked up before we add the wine. And also it would be the time to add your cumin. Most spices, the best time you can pull the flavor out is while you have the oil in there. It will change the flavor of the spice a little bit but it also really brings out some flavors that otherwise won’t come out at all especially Indian food, they tend to just roll the heck out of the spices and they thought to do it and add it.
We have thousands of years to figure that out so it should be I start to smell the cumin out in there. And we heat it up a little bit. And goes to the pan in another minute. The shrimp, we’ll just dice those up, throw some in there at the end. We need a whisk. You can use a whisk, having blenders are good also if you have found some lumps in there and the exact amount, almost there so I’m getting a little bit more of the garlic and cumin flavor out to my flame up just right here.
Okay add some wine. Now, this is the time to start whisking it because why we have some moisture in there, generally the roux will break up pretty good, it won’t have any lumps. And before we add any other liquid, give it a little bit of time for the alcohol and the wine to cook off because the alcohol isn’t going to have a flavor we really want and I want the essence of the wine, not the alcohol. You drink the alcohol, heat the essence. This is a nice form of the lump this is generally when I add my milk.
Now, one thing you want to do is add it all at once and the reason for that is if we were to add it, we add just a little bit, it being very cold and the roux and the pan being hot, we may break the milk. This way it will cool it down so fast but they’re really isn’t enough residual heat to take out my roux now.
The roux will start to dissolve into a cream and you definitely—we’ve all screwed out in that way our lumps won’t be there. There’s a soup that the longer it stays on the stove throughout the day, the better. So if you want to do this first, let’s give it just like simmer and stir it, make sure the longer it cooks the better it gets. And if you lose a little moisture, if it starts to thicken up, you can add a little water to it, it’s not going to change the flavor because all we’re doing is when it thickens up really it’s just the moisture is leaving it.
You could also use some milk but then you’ve got the same problem if you put a little bit of milk in there it could break as well so the water is your safest bet. You must got to put a little bit of mir poir base in. Mir poir is carrots and onions and celery and you slow cook it and to the large pan and put it into maybe make a paste. You put it into a big stock pot into your reduction so it’s caramelized vegetables and it’s a vegetable base.
You can use a little bit of fish base. Generally, you don’t have it in the regular supermarkets. Gourmet markets will have it. You could use lobster base, shrimp base. You could even use a little bit of clam juice as well but it might just be too much of a clammy flavor and discount the flavor of the shrimp.
So it’s actually pretty smooth, I don’t kind of really see any lumps in there and as this heats up, it’s going to thicken quite a bit. And this would be a good time to throw my shrimp juice in there. If you like cooking with shrimp a lot, the more shrimp shells you have, the more flavor the soup is going to have. So if you’re not going to make bisque with shrimp shells, throw them in a Ziploc, throw them in the freezer. They’re going to be fine, just keep throwing in there and then you “Oh, I’ve got it.” You have all the skin the shells and you get time to make a bisque and you really get a nice flavor.
That’s why a lot of chefs prefer to cook the shrimp especially when we do a barbeque with the shell on because it’s going to let flavor account from the shell. And of course if you deep fry the shrimp shell they’re crunchy lots of calcium, good for you. I sure like the Japanese food. You know what? I got some paprika in the back also if you want to pinken it up, it looks nice, even a squirt of ketchup works. You know a lot of things will add to the color of the bisque.
That was boiling. We’re going to turn this down to a medium heat and let it go. Get our shrimp ready. If you want, put a couple shrimp on the side with the shell on and sauté them on the side if you want to do a little garnish, show you what I mean in a second, turn that back a little bit. We don’t watch this point because you don’t want to boil over but—so the more heat we apply to it that is quicker in the rawness and the roux is going to cook out.
You really just want to add just salt and at the end of any of your cooking. Mostly because it’s hard to take salt out but there is a trick if you ever screw up and put too much salt or something, peel a potato, cut it in four, put the raw potato in there, it will suck the salt out of like if you put a little salt or something like that.
White pepper is preferable for white soups generally. It’s not going to change the flavor that much if you used black pepper but it generally looks better. I get that pan, show you guys a garnish you could do for your soup. All I did was cut them like that. I just pop it on there. Give it a nice little garnish.
Leave the shell on, leave the tail and that will give it a little bit more of a height and it will look prettier. We can turn the shrimp in, quick stir, and wash my hands and really at this point we’ll just going to go with the heat of the soup just cook off the shrimp and we’re only talking about a minute or two. If you want to make it smooth, this is the time to do the hand blender right at the end. We’ll flip our shrimp over so that they’re cooked on all sides.
This is a nice bowl. So now we’ll cook it all at one side and the garnish would be done. Really with this amount shrimp, it’s almost a meal. If you wanted to a little bit of amount of rice in the center if you really want this to be a meal would be good the way to go about it, more shrimp in there, shrimp right on the because if you put them in the center they’ll probably sink and some green onion. We’ll do the green onion at an angle and it will actually make the onions a little prettier like this. And put that in the center and if you’re a fan of parmesan cheese, a little bit of parmesan cheese in the center and I got some tomatoes. And there we go, shrimp bisque.