Herbsaint Shrimp Bisque
There were some amazing Gulf Shrimp at the famrer's market in Baton Rouge this weekend. I bought a few pounds and used some of them to make the Shrimp Bisque they serve at Herbsaint in New Orleans. The dash of namesake booze at the end really adds something. The recipe is linked below. Give it a shot, if it sounds tasty. One feature of this soup is putting shell on shrimp into the blender and then straining it. You still get little bits of shell which are not troubling or anything but add a nice flavor and some texture. I used locally produced butter and cream as well as local produce. Not sure that effected the flavor but it made me feel good. Enjoy:
no problem, i have always liked bisques with a hint of tarragon in them and the anise character of the added Herbsaint pushes that a bit further. My mother did no care for it in the restaurant but it appealed to everyone else, none of whom are big licorice fans.
PS-I used homemade stock that i had frozen about a month ago. I am not sure that i have tried to cook with commercially produced shrimp stocks but i would be afraid it might conflict with some of the soup's subtlety.