Creamy Shrimp and Asparagus Bisque

• 1 tsp salt (for the seasoning blend)
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp Old Bay seasoning
• ¼ tsp cayenne pepper
• fresh asparagus, 12 spears, woody ends trimmed, cut in ½-inch pieces
• 1 tbsp oil, for sautéing the vegetables
• ½ cup diced celery
• ½ cup diced onion
• ½ cup diced green bell pepper
• ¼ tsp salt (for the vegetables)
• 8 tbsp unsalted butter
• 1 tsp xanthan gum
• 1½ cups seafood (or vegetable) stock
• ¾ cup heavy cream
• 1 × 8 oz (225 g) can sliced mushrooms, drained (about 4½ oz / 128 g drained)
• 1 lb (450 g) raw shrimp, peeled and deveined

Method

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1. Mix the seasoning blend: salt, pepper, garlic powder, onion powder, Old Bay and cayenne. Blanch the asparagus pieces in boiling salted water for 5 minutes, then cool them in iced water. Heat the oven to 350 °F (175 °C). 0:28
2. Heat the oil in a 2-quart (2-litre) Dutch oven over medium-high heat and cook the celery, onion and green pepper with ¼ tsp salt for about 7 minutes until soft. Lift them out. 1:28
3. Melt the butter in the same pot, whisk in the xanthan gum and cook until the butter just starts to brown. Whisk in the stock, cream and the seasoning blend. 1:50
4. Stir in the cooked vegetables, drained mushrooms and asparagus, turn off the heat and mix in the raw shrimp. 2:31
5. Cover with a lid or foil and bake for 30 minutes (on a baking sheet in case it bubbles over). Stir any fat on top back in and ladle into bowls. 3:03

Tip. Thawed frozen raw shrimp keeps it easy. Chicken or vegetable stock works instead of seafood stock. Leftovers keep a few days in the fridge — reheat gently so the cream doesn't split.

The method is a summary in our words — the video shows every step.