Sauté your shrimp in butter.
Blend the shrimp with a bit of stock (fish or veggie).
Add cream and a splash of brandy to the shrimp mix, and reduce until the cream craters.
Sieve the soup, and reserve the shrimp (right) to make the quenelles. Cracker meal on the left.
Beat egg whites until smooth, but not quite to soft peak.
Combine egg whites with shrimp mush and cracker meal, season.
Use a pair of spoons to shape.
Blanch the quenelle in white wine. Don't cook too long or it will dissolve.
Serve with the quenelle in the empty bowl, and then pour the bisque.
There is soup, there are cream soups, but a bisque is the king of them all. The secret to a great bisque is the same secret for everything, reduce, reduce, reduce. While this bisque was made with shrimp, lobster could easily be substituted as could be crawfish, langoustine, or really almost anything else - rattlesnake bisque anyone? The quenelle not only dresses up the dish, it gives you something to do with all of that puréed shrimp.
Click on the image to see the step by step gallery.