Shrimp Bisque Cappuccino with Whipped Yuzu Cream and Fennel Pollen Spices

RH Staff

From: Executive Chef Bernard Guillas, The Marine Room, La Jolla, CA. Yield: 6 servings.

BISQUE:
1 lb. Ocean Garden Authentic Mexican Shrimp, shell-on, 36/40
1⁄4 cup grape seed oil
1⁄3 cup celery, chopped
1⁄3 cup white onion, chopped
1⁄3 cup leek, white part only, chopped
1⁄4 cup brandy
1⁄2 cup diced tomatoes
2 Tbsp. tomato paste
1⁄4 cup flour
1 Tbsp. garlic, chopped
2 qt. reserved shrimp stock or vegetable stock
1⁄2 cup Riesling wine
4 thyme sprigs
1 bay leaf
1 tsp. shrimp paste
1 cup heavy cream
to taste, sea salt
pinch of cayenne pepper
2 Tbsp. peach schnapps

WHIPPED YUZU CREAM:
1⁄3 cup heavy cream
2 Tbsp. yuzu juice
1⁄4 tsp. togarashi
1⁄8 tsp. fleur de sel

for garnish, 1 tsp. Chef Bernard’s M’Ocean fennel pollen blend

For bisque: Coarsely chop shrimp. Pour grape seed oil into large, heavy kettle over high heat. Roast shrimp until shell turns red in color. Add celery, onion and leek over high heat, 5 minutes. Stir constantly. Flambe with brandy. Add tomatoes, tomato paste, flour and garlic. Cook 1 minute, mixing well. Add shrimp stock, wine, thyme, bay leaf and shrimp paste. Stir to mix well. Bring to a boil. Simmer at medium heat 20 minutes. Strain through fine sieve, pressing on solids to attain maximum extraction and flavor. Return mixture to pot. Add heavy cream. Bring to boil. Reduce to simmer. Cook 5 minutes until bisque is thickened and coats the back of a spoon. Season with salt and pepper to taste. Blend to smooth with a stick blender. Add peach schnapps. Keep hot.

For whipped yuzu cream: Place all ingredients in mixing bowl. Whip until doubled in volume and thickened to very soft peaks.

To serve: Warm six 3-oz. shot glasses. Pour in bisque, leaving ¹⁄2” room at top of glass. Gently spoon whipped yuzu cream on top. Sprinkle with fennel pollen.

OCEAN GARDEN AUTHENTIC MEXICAN SHRIMP