Main Dish
Shrimp Bisque
Mill Creek Vineyards & Winery
1401 Westside Road
Healdsburg, CA 95448
millcreekwinery.com
- RECIPE YEAR: 2015
- RECIPE BY: Chef Tim Vallery
- YIELD: Serves 8
- PAIRS WELL WITH: Reserve Chardonnay
This delicious bisque pairs beautifully with our Reserve Chardonnay. The wine is nicely balanced with oak and buttery notes and enough acidity to stand up to the rich bisque, which also has a touch of acidity from the lemon.
Seafood Stock
Ingredients:
- 1 pound shrimp, 16/20 count, in the shell
- 2 tablespoons olive oil
- 2 cups Mill Creek Reserve Chardonnay
- 4 cups clam stock diluted from base according to package instructions
Directions:
To make the seafood stock, peel and devein the shrimp, reserving the shells. Cut the shrimp meat into small pieces and refrigerate. In a large saucepan over medium-high heat, warm the olive oil. Add the shrimp shells and cook, stirring occasionally, until crispy. Add the wine and deglaze the pan, stirring to scrape up the browned bits. Simmer until reduced by half. Add the clam stock and bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. Strain out the shells and reserve the stock.
Lemon-Scented Bay Shrimp
Ingredients:
- 1 pound bay shrimp
- Finely grated zest of 1 lemon
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Directions:
To make the lemon-scented bay shrimp, drain the shrimp of any excess liquid and place the shrimp in a bowl. Add the lemon zest, salt and black pepper and stir well. Reserve for the garnish.
Bisque
Ingredients:
- 4 tablespoons unsalted butter
- 1 cup diced yellow onions (small dice)
- 4 garlic cloves, minced
- 1 fennel bulb, trimmed and cut into small dice (fronds reserved for garnish)
- Pinch of cayenne pepper
- Pinch of smoked paprika
- 1/4 cup all-purpose flour
- 4 cups seafood stock (recipe above)
- 2 cups heavy cream
- 1/4 cup brandy
- Salt and freshly ground black pepper, to taste
Directions:
To make the bisque, in a heavy pot over medium heat, melt the butter. Add the onions, garlic, fennel, cayenne and paprika and cook, stirring occasionally, until softened. Add the flour and cook, stirring constantly, for 5 minutes. Add the stock, increase the heat to high and bring the mixture to a boil, stirring constantly. Add the cream and brandy. Return the mixture to a simmer and simmer for 20 minutes. Add the reserved shrimp pieces and cook until the shrimp are cooked through, 3 to 5 minutes. Adjust the seasoning with salt and black pepper. Serve the bisque warm, garnished with fennel fronds and the lemon-scented bay shrimp.
