3 Michelin star "Shrimp Bisque" | The French Laundry

[@ParkerHallberg]

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[@farmageddon]

I always learn so much from your videos.

[@ParkerHallberg]

Hey Jason, I appreciate that very much, especially from you!

[@MattLuceen]

This might be the Frenchest recipe ever 😮

[@ParkerHallberg]

Haha, might be!

[@jayb____]

You’re supposed to strain it from the spoon into your mouth too, I believe.

[@lukaleferink6547]

Awesome video again Parker! It really comforts me that even a professional chef like you is sometimes confused by the instructions in the book, some stuff just does not make any sense sometimes like the times, temperatures and stuff like not adding the rice to the blender. Love the inclusion of these things, keep it up :)

[@ParkerHallberg]

Thanks Luka! It definitely helps to spot these potential errors when outlining the recipe.

[@martindalling305]

I was watching videos about The French Laundry for an upcoming trip and I came across your channel. I've been trying to elevate my plating and this has really helped. Great channel!!

[@ParkerHallberg]

Glad you like it and hope you enjoy your trip!

[@rdr9999]

Bravo, man. Your stuff is just first rate. Another outstanding, clear, and interesting video. Cervo’s, in NYC, does an outstanding fried shrimp head appetizer. but I may be reserving my next batch of shrimp heads for this butter, Parker 😉

[@ParkerHallberg]

Thank you Robert, those shrimp heads do look very good! I think you will be very happy with the butter. I made a pasta with it and planning on making a shrimp sauce using the butter to finish it.

[@mitchmai]

Solid video as always!

[@ParkerHallberg]

Thanks dude!

[@ggangulo]

Thanks for sharing Peter

[@ParkerHallberg]

Thank you and it’s Parker, haha. Are you thinking of Spider-Man!

[@maries1381]

WOW what an intense bisque recipe!!!!!! Love it!!!! I definitely will keep this in mind for a 'rainy day' here in LA. Thank you for sharing!!!! I'm hoping you might share with us any of your favorite Thanksgiving dishes!!!!! Please!!!! It's right around the corner, and I'm making a list of the mains and sides I'm planning for our table of friends and family. :) Cheers Parker!!!

[@ParkerHallberg]

Thanks Marie, I appreciate it! I made a Thanksgiving video last year, not sure if you have seen that. Unfortunately, my videos require a 3-4 weeks to create, so I would not be able to get one out in time. I could make a Christmas or New Years video though.

[@maries1381]

@@ParkerHallberg Would love that! Yes, after commenting on today's video I looked through your uploaded videos and saw the Thanksgiving video. I love the cranberry sauce you made and want to give that one a shot. I love the stuffing too, but not sure if it would work as great when baked separately in its own baking dish.

[@ParkerHallberg]

Nice, if you try it, let me know what you think. The stuffing is actually a variation of the one that I make every year. I use sausage instead of turkey and chicken stock instead of turkey stock. Put it in a buttered baking dish and top with cheese. Cover and let it sit over night and warm it in the oven at 350 for 30-40 minutes. We go to a big Thanksgiving in LA every year, it travels well and it is always the first stuffing to go. I make a double batch.

[@juancarrera8397]

The recipe for shrimp bisque looks complicated, but I'm definitely up for the challenge! It's great that the video breaks down the techniques used by a 3 Michelin star restaurant. I'm especially excited to try making the shrimp butter at the end. I'll be sure to save up some shrimp shells for next time!

[@ParkerHallberg]

Thanks Juan! If you try either of them, let me know what you think!

[@felipellrocha]

Fantastic video! :)

[@ParkerHallberg]

Thank you!

[@timboraymon5302]

Looking forward to making this, but first I’ll need a lot more shells!

[@ParkerHallberg]

Let me know what you think and it is a lot of shells!

[@Nortonius_]

Ahhh good ole TK 😂 Appreciate seeing how to do this at home!

[@ParkerHallberg]

Glad you liked it!

[@steven4966]

Whats your background? Would love to know how you’re so knowledgeable. Great video…. Honestly the butter recipe was cherry on top!

[@ParkerHallberg]

I cooked for 14 years professionally, 2 of the years were in fine dinning restaurants plus a year at The Modern in NYC and 2 years at Addison in San Diego. Also graduated from The Culinary Institute of America. Thank you, I am glad liked it!

[@BravingTheOutDoors]

Very nice. The rice doesn't go in though and you air it immediately to "un-clog" potential protein particles and dissipate some of the starch without having to sieve it out. I haven't had it at the restaurant but it seems they are aiming for a rather liquidy bisque. Either way... good job.

[@ParkerHallberg]

What makes you think they serve it loose? It specifically says in the recipe that the bisque is thicken with rice, not thickened with the starch from the rice. Glad you liked it.

[@guapodel]

Thomas Keller is the man. I’ve made dinners where I’ll make a something that takes 3 days of prep and if I make TK’s creamed corn that takes 12 minutes, that corn is all everyone talks about

[@ParkerHallberg]

He is the man, I've been lucky enough to cook with him and for him a couple of times! Haha, isn't that how it always goes. Cook the simple thing for your guest and the complex thing for you.

[@stanvanillo9831]

Would be great if you could share some ideas how to use the shrimp butter!

[@ParkerHallberg]

I made a sauce for pasta with it by making a beurre monte and adding crème fraiche. Would also be great to finish a seafood sauce or basting fish like lobster in. You can also toast some panko in it and season with old bay for a shrimp bread crumbs.

[@Iceman259]

My first thought was to top a bowl of ramen with a gob of it

[@ParkerHallberg]

That sounds amazing!

[@stanvanillo9831]

@@ParkerHallberg Nice! Thanks a lot. Please make it a video series - “10 minute fancy pasta”😄

[@ParkerHallberg]

I could do something like that. I have been testing some weekday Michelin-inspired dishes.

[@Biblical_Hippie]

shrimp stock doesnt get bitter if you boil it for more than 30 minutes? awesome video as always though

[@ParkerHallberg]

I've never noticed any bitter flavors. Sometimes the shrimp is washed with detergent and you have to wash them well to remove the detergent which would be bitter.

[@BravingTheOutDoors]

It's not about bitterness at all. Typically, most sea-food stocks are at their best in terms of mouth-feel and flavour at around 20 minutes which, I assume, is why you're asking. However, it's clear that in this case they are trying to make a bisque that is, A, more liquidy, and, B, less "fishy". It's quite clear by the amount of times Armagnac is being added, each time to subdue potential unwanted fishy flavours.

[@infn]

More than worth it to have your place smell of shrimp for days upon endless days

[@ParkerHallberg]

This is true!

[@DamnArchRay]

Great vid as always! It sure looks delicious and perhaps I could surprise some friends and family with this recipe. Thanks! :- )

[@ParkerHallberg]

Thank you, I appreciate it! If you try it, let me know what you think.

[@DamnArchRay]

@@ParkerHallberg Will do!

[@jpbanksnj]

I love shrimp bisque! Hopefully there is no "straining" involved... "D'oh!"

[@ParkerHallberg]

Haha, it does say in TFL cookbook, when in doubt,strain!

[@user-ql2vu8vp5c]

I'm surprised the shells are cooked so much. The flavor compounds in shrimp shells are quite volatile and you actually lose a lot of flavor if you boil for more than 5 or 10 minutes.

[@ParkerHallberg]

Interesting, never heard of that. Maybe that’s why he used so much in the bisque. It was very flavorful.

[@user-ql2vu8vp5c]

@@ParkerHallberg I think it was America's Test Kitchen that did a side by side of 5, 10, 15 and 20 minute shrimp stock and that's where I originally heard about this. I tried it myself and found it to be true.

[@maries1381]

@@user-ql2vu8vp5c interesting! Thank you for sharing. I love ATK!!!

[@ParkerHallberg]

Thats good to know. It is probably the aromatic compounds and not all the shrimp flavor. Similar to when you cook any other stock or sauce. The flavors will be less vibrant, but deeper.

[@Alexcalderam]

Calling Thomas Keller "TK"....

[@ParkerHallberg]

Yeah, that is his nickname.

[@SML_5214]

26 pounds of shrimp??? that's well over 11 kilos! .. Good man, are you sure?

[@ParkerHallberg]

Yeah, 4 pounds of shrimp yielded about 250g of shells. You don't use the heads which is a lot of weight. If you bought shrimp without the heads it would be less.

[@TheInsanityofGab]

Have you ever thought about voice coaching? You make great content but you speak in an under-energized way with a lack of clear articulation. A voice coach or speech language pathologist could help with clarity and energy, and I’m willing to bet your subscriber count will grow as a result

[@ParkerHallberg]

Thanks for your feedback and yes I have thought of it. I have 3 other coaches right now and don't really have time to take on another at the moment.

[@nathanvaldez4870]

Not everyone has to be like Mr Beast and yell in every KZbin video.