Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.
Shrimp Corn Bisque
SHRIMP CORN BISQUE
Bertucci's Brick Oven Copycat Recipe
2 pounds medium count shrimp (shells on, heads on if you can find them) peeled and deveined – heads and tails reserved
5 tablespoons unsalted butter
6 stalks celery, 4 chopped to 1/4 inch, 2 chopped into thirds
4 carrots chopped to 1/4 inch rounds
1 large onion, diced
2 cloves garlic, minced
3 bay leaves, divided
4 sprigs thyme
5 stems parsley
3 tablespoons tomato paste
1/2 cup long grain white rice
1/2 cup scotch or vodka
1/2 teaspoon cayenne pepper
4 ears of corn shucked, and cut from the cob
1/2 cup heavy whipping cream
juice of 1 lime
1/3 cup chopped cilantro (plus additional for garnishing)
roasted poblano peppers, diced (optional)
Melt 1 tablespoon of butter in a large stock pot over medium high heat. Saute shrimp shells in butter, stirring frequently, until golden (about 4 minutes) add 10 cups water, 2 bay leaves, and celery (the celery that you cut into thirds) bring to a low boil and reduce to simmer for about 25 minutes or until the broth is very fragrant. Add salt and pepper to taste. Place a fine strainer over a large bowl in the sink and strain solids from broth and set broth aside. Discard solids.
Rinse stock pot and place back on the stove over high heat. Add 1 tablespoon of butter, add half of the shrimp to the pot and saute until the center is just white. Remove shrimp from pot and space out on a place to cool. Add one more tablespoon of butter to the pot and repeat the process with the other half of the shrimp.
Reduce heat to medium and add the onions, carrots, and celery and saute until translucent, add garlic, remaining bay leaf, thyme and parsley and saute for 3 mins more. Add tomato paste and rice and saute for 3 minutes. Remove pan from the heat and add liquor, place back on the stove and turn heat up to high and boil until the liquor has almost evaporated. Add stock back to pot, bring to a boil and then reduce to a simmer for 25 mins. In the meantime chop half of the shrimp into small, bite sized pieces.
After 25 minutes remove the pot from the stove and puree the soup in a blender with cilantro, and the 1/2 of the shrimp you left whole. Return to the pot and add cayenne and cream. Add corn and simmer 5 minutes. Add the chopped shrimp and lime juice and taste for balance, add salt and pepper as needed. Serve topped with cilantro and diced roasted poblano peppers.
Notes: Shrimp Corn Chowder Bertucci’s has been running as part of its daily soup rotation. This soup is velvety with a strong shrimp flavor which is heavily influenced by a hearty dose of homemade shrimp stock.