Session 103 — Shrimp Bisque / Shrimp in Compound Butter
← Block 19–20: Shellfish Overview
Skill: Transforming shrimp shells into flavorful stock; reading shrimp doneness Read first: Shrimp Scampi — Butter-Garlic Version
What you're learning: Even shell-on shrimp carry flavor that transfers to fat. This session, peel the shrimp yourself (saving shells), then make a quick compound butter or simple shrimp stock that elevates any seafood dish later in the week.
Full Meal: - Shrimp in compound butter over grits or polenta - Roasted cherry tomatoes
🎥 Compare Notes: How to Make Shrimp and Pimiento Cheese Grits — Bon Appétit — Watch the timing on shrimp doneness and how the compound butter melts into the grits. Compare your shrimp curl and grits texture.