Name: Shrimp Bisque
Yield: 6 Servings
Ingredients: 4 tablespoons (½ stick) unsalted butter, divided; 1½ pounds medium shrimp (about 45), peeled, deveined, shells reserved; 2 bay leaves, divided; 2 carrots, peeled, chopped; 2 celery stalks, chopped; 1 medium onion, chopped; ½ cup brandy; ¼ cup long-grain white rice; 2 tablespoons tomato paste; 3 sprigs fresh flat-leaf parsley; 3 sprigs fresh thyme; ¼ teaspoon (or more) cayenne pepper; Kosher salt and freshly ground black pepper; ½ cup heavy whipping cream; 3 tablespoons fresh lemon juice; ¼ cup finely chopped fresh chives

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For this bisque recipe, sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor.

Recipe notes