Shrimp Bisque | James Beard Foundation

Ingredients

• 1 1/2 cups water
• 1/2 cup white wine
• Juice of 1 lemon
• 1 onion, chopped
• 1/2 celery rib, chopped
• 1 garlic clove, chopped finely
• 1 teaspoon black peppercorns
• 4 to 5 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons butter, divided
• 1 1/2 tablespoons extra virgin olive oil, divided
• 1/4 cup finely diced celery
• 1/4 cup finely diced carrot
• 1/2 cup finely diced fennel
• 1/4 cup finely diced onion
• 1 cup canned whole tomatoes, strained
• 2 tablespoons dry white wine
• Generous 1 1/4 cup shrimp or vegetable stock
• Salt
• pepper
• 2 tablespoons cream
• 1/4 cup crème fraîche for garnish
• Small basil leaves for garnish
• 16 medium shrimp, peeled and deveined