Mexican Shrimp Bisque Cappuccino
Whipped Yuzu Cream, Fennel Pollen Spices

serves six

The Bisque

Ingredients:

1 pound 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 tablespoons tomato paste
1/4 cup flour
1 tablespoon garlic, chopped
2 quarts reserved shrimp stock or vegetable stock
1/2 cup Riesling wine
4 thyme sprigs
1 bay leaf
1 teaspoon shrimp paste
1 cup heavy cream
** sea salt
pinch cayenne pepper
2 tablespoons peach schnapps

Preparation:

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. Flambé 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 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 thickens to coat back of a spoon. Season with sea salt and cayenne pepper to taste. Blend to smooth with stick blender. Add peach schnapps. Keep hot.

Whipped Yuzu Cream

Ingredients:

1/3 cup heavy cream
2 tablespoons yuzu juice
1/4 teaspoon togarashi
1/8 teaspoon fleur de sel

Preparation:

Place all ingredients in mixing bowl. Whip until doubled in volume and thickened to very soft peaks.

Presentation

Ingredients:

1 teaspoon Chef Bernard’s M’Ocean fennel pollen blend

Warm six - 3 ounce shot glasses. Pour shrimp bisque, leaving 1/2 inch room at top of cup. Gently spoon whipped yuzu cream on top. Sprinkle with fennel pollen.

Executive Chef Bernard Guillas, The Marine Room, La Jolla