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Red Shrimp Bisque | 赤海老のビスク

March is here and I wanted to make something very ‘springy’….

A warm ‘Red Shrimp Bisque’ is my first recipe to hit the March 1st blog which is not hard to make – it comes in 2 stages but it is worth the effort….it is guaranteed very very tasty so if you see a fresh ‘red shrimp’ consider making into a bisque and you evening dinner over candlelight will surely make you feel like you’re in a French Bistro.








This is the first broth, the ‘jus’.



Lot of shrimps…


My homemade campagne breads. (From the left – Campagne with walnuts, Campagne with cranberry and raisins, Plain Camagne)



My homemade ‘croque-monsieur’ with grilled bell peppers, grilled petite tomatoes underline with hummus (chickpea pate) and shredded cheese; made with the above campagne bread.




Red Shrimp Bisque Recipe –

For the ‘jus’ –

  • 300g Whole Red Shrimp
  • 90g (1/2 small) Chopped Onions
  • 50g (1/4 middle) Chopped Carrots
  • 50g (1/4) Chopped Celery
  • 80g Canned Diced Tomato
  • 60g Tomato Paste
  • 10g (1 Clove) Chopped Garlic
  • 5g Tarragon
  • 1 Bush of Parsley
  • 3 Tablespoons Vegetable Oil
  • 300cc Water
  • 200-300cc Hot Water
  • 1 Tablespoon Brandy
  • White Pepper

For the ‘Bisque’ for 4 people-

  • 180g (1 small) Chopped Onions
  • 100g (1/2 middle) Chopped Carrots
  • 25g (1/4) Chopped Celery
  • 75g Tomato Paste
  • 5g (1/2 Clove) Chopped Garlic
  • 30g Butter
  • 1 Bay Leaf
  • 260cc ‘Jus’ (above soup)
  • 500cc Water
  • 150cc Cream
  • 150cc Milk
  • 15cc Red Wine
  • 1 Teaspoon Brandy
  • 1 Teaspoon Honey
  • 6g Salt
  • White Pepper
  • Black Pepper

For the ‘jus’ –

  1. Cut the head off the shrimp and remove the body husk, using the husk for the soup. Set aside the shrimp meat for later.
  2. Chop the garlic and saute the garlic over very low heat with vegetable oil, add the shrimp.
  3. Continue to saute the shrimp for about few minutes, next adding the chopped carrots sautee for about 2-3 minutes adding additional vegetable oil if necessary.
  4. Add the onions and celery and continue to sautee for about 10-15 minutes.
  5. Use the brandy to release the vegetable burn (stick).
  6. Add the dice tomatoes, tomato paste, tarragon, parsely, water, white pepper and simmer (medium to low heat) for about 15 minutes, removing the froth which rises to the surface.
  7. Drain the entire soup with a ‘chinois’.

For the ‘Bisque’ –

  1. Sautee the chopped garlic over very low heat with butter until the garlic emits a nice scent.
  2. First add the chopped carrots and sautee for 1-2 minutes, adding the chopped celery and onions to sautee for 4-5 minutes.
  3. Once the onions become transparent, add the red wine and let the alcohol evaporate.
  4. Add the tomato paste, bay leaf, ‘jus’ and water.
  5. Boil for about 15-16 minutes removing the froth on the surface, adding the brandy after 15-16 minutes.
  6. Add the milk, cream, honey, salt and white pepper last.
  7. Decorate the bisque with a grilled shrimp meat and black pepper and garnish leaves.

Red Shrimp Bisque Recipe | 赤海老のビスク

For the ‘Jus’ –

  • 赤海老・・・・・・・・・・300g
  • 玉葱(みじん切り)・・・・・90g (小1/2)
  • 人参(みじん切り)・・・・・50g (中1/4)
  • セロリ(みじん切り)・・・・50g (1/4)
  • ダイストマト缶・・・・・・80g
  • トマトペースと・・・・・・60g
  • パセリ・・・・・・・・・1枝
  • ニンニク(みじん切り)・・10g (1片)
  • タラゴン・・・・・・・・5g
  • サラダ油か菜種油・・・・大匙3
  • 水・・・・・・・・・・・300cc
  • 温かい水・・・・・・・・ 200-300cc
  • ブランデー・・・・・・・大匙1
  • 白胡椒

For the ‘Bisque’ –

  • 玉葱(みじん切り)・・・・・180g (小1)
  • 人参(みじん切り)・・・・・100g (中1/2)
  • セロリ(みじん切り)・・・・25g (1/4)
  • トマトペースト・・・・・・75g
  • バター・・・・・・30gg
  • ニンニク(みじん切り)・・5g (1/2片)
  • ローリエ・・・・・・・・1枚
  • 水・・・・・・・・・・・500cc
  • Jus・・・・・・・・・・ 260cc
  • クリーム・・・・・・・・150cc
  • ミルク・・・・・・・・・150cc
  • ブランデー・・・・・・・小匙1
  • 蜂蜜・・・・・・・・・・小匙1
  • 塩・・・・・・・・・・6g
  • 白胡椒
  • 黒胡椒
  • 海老の身(肉)


  1. エビの頭を落とし、スープ用には頭と殻を使用し、エビの肉は取っておきます。
  2. ニンニクをみじん切りにし、弱火でニンニクを油で炒め香りを出します。エビを入れて更に炒め焦げ目をつけます。
  3. 必要に応じて油を追加し、みじん切りの人参を加え2〜3分炒めます。
  4. みじん切りの玉ねぎとセロリを加え、約10〜15分間炒めていきます。野菜がフライパンに焦げ始めたら、ブランデーを入れて旨味をはがして下さい。
  5. ダイストマト、トマトペースト、タラゴン、パセリ、水、白コショウを追加し、表面に上昇するアクをすくいながら、約15分間弱火で煮ます。
  6. 「シノワ」(円錐系のざる)を使い全体のスープを抽出します。



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