Cold Shrimp Beer Bisque
Servings: 4 to 6
  • 12 ounces [375 mL] beer
  • 3 or 4 peppercorns
  • 1 bay leaf
  • 1 pound [454 g] fresh shrimps, shelled and deveined
  • 4 cups [1 L] light cream
  • Salt and pepper, to taste
  • Fresh parsley, to garnish
  • Pour beer into a casserole; add peppercorns and bay leaf.
  • Bring to just a boil; immediately add shrimps.
  • Leave to simmer until pink and done, just before they are tightly curled up.
  • Remove casserole from.
  • Strain over a bowl.
  • Refrigerate cooking broth; cool shrimps under cold running water to stop cooking process.
  • Transfer into a clean bowl and refrigerate.
  • To serve, remove cold broth and shrimps from refrigerator.
  • Reserving enough shrimps to decorate each serving with one shrimp, puree remaining shrimps in cooking liquid into a blender.
  • Pour puree into a clean bowl before stirring in cream; salt and pepper bisque.
  • Refrigerate bisque until really cold before serving, into individual cold bowls, decorated with reserved shrimps and fresh parsley.