- 1 lb spot shrimp (spot prawns), shells removed and set aside
- 4 c half and half
- ½ stick butter, divided
- 2 Tbsp flour
- 1 Tbsp dry white wine
- 4 sprigs fresh thyme
- 1 handful fresh cut chives
- Salt and pepper, to taste
Preheat oven to 350°. When hot, place shrimp shells in roasting pan with two tbsp butter, thyme, and chives. Roast 30 minutes, stirring several times.
Heat remaining two tbsp butter in a saucepan until just melted. Add flour and cook over low until thick, careful not to burn.
Whisk half and half into roux until well combined. Add roasted shells and herbs, and cook over low heat for 30 minutes. Be careful not to bring to a boil.
Heat a lightly oiled skillet over high heat. Roughly chop shrimp meat and quickly sear about one minute. Remove from skillet.
Strain cream mixture to remove the shells and herbs. Return to saucepan and add shrimp meat. Whisk in white wine and cook another 2 minutes.
Serve garnished with fresh thyme and chives, and crusty bread for dipping.
Dave's pro cooking tip: Don’t overcook the shrimp! They really only need to kiss the skillet for a moment. Any longer, and they’ll lose their perfect, juicy, succulent texture.
Know Your Cook
- Uncle Dave -
Few things - not even a day in Paris and a view of the Eiffel tower - make Nic Mink’s (our co-founder) uncle, Dave, smile. His spot shrimp bisque, however, is one of those things... So you know it’s good. The secret? “S.O.S.,” which is an acronym for “Save Our Shells,” of course. Key to this dish are the secret treasures that armor our wild Alaskan spot shrimp. The work you put in to extract them is well worth it when you realize that they, like the juicy meat inside, add an amazing flavor to anything you cook. So pick off those shells with gusto, because the dish you are about to prepare is one that puts a smile on the face of anyone who tries it.