Recipe courtesy of Kelsey Nixon
Episode: Cheese
Print
Shrimp Bisque Poutine
Total:
55 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
55 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Shrimp Gravy:
  • 10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
  • 1 pound medium shrimp, peeled, deveined and split lengthwise
  • 2 shallots, minced
  • 1 tablespoon tomato paste
  • 1/2 cup all-purpose flour
  • 1/2 cup dry sherry
  • 4 cups shrimp stock, heated
  • 1 cup heavy cream, at room temperature
  • 2 teaspoons chopped fresh thyme, plus more for garnish
  • Kosher salt and cracked black pepper
Fries:
  • Vegetable oil, for frying
  • 2 1/2 pounds russet potatoes with skin on, washed, dried and cut lengthwise into fries
  • 8 ounces cheese curds, broken up if large, for serving
  • Lemon wedges, for serving

Directions

For the shrimp gravy: Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes. Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve.

Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes. Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes.

Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving.

For the fries: Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok). Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet. Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.) Transfer to another baking sheet with a wire rack and season with salt and pepper.

Plate the fries in a shallow bowl and top with the cheese curds. Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy!

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Shrimp Bisque

Recipe courtesy of Tyler Florence

Chuck's Awesome Poutine

Recipe courtesy of Chuck Hughes

Asian Shrimp Bisque with Shrimp Toast

Recipe courtesy of Emeril Lagasse

Smoked Chicken and Shrimp Bisque

Cold Shrimp Bisque with a Smoked Shrimp Relish

Recipe courtesy of Emeril Lagasse

Fire-Roasted Tomato, Mushroom and Shrimp Bisque

Gnocchi Poutine

Recipe courtesy of Nadia G

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c