This past Friday (May 16, 2025), I had the honor of joining the savory team at LA Mission College, where we proudly took first place in every category at the 2025 LACCD Culinary Cup.
This year’s theme was Caribbean cuisine, and over the past few months, I worked alongside a passionate and talented team to perfect a Martinique-inspired Shrimp Bisque—with a fresh twist.
Simply put, this dish is a rich, comforting soup that blends classic French technique with bold Caribbean heat. It's garnished with velvety shrimp, delicately pan-seared Alaskan halibut, and crispy fried plantain ribbons—bringing warmth, texture, and depth to every spoonful.
The bisque paired beautifully with our Appetizer (Jamaican beef patties with mango chutney) and Entrée (Jerk Chicken Breast Roulade with Cou Cou).
Now, I’m thrilled to share my Bisque de Crevettes, inspired by Martinique’s French and Creole influences. Enjoy!
Bisque de Crevettes
Serves: 3-4
Time: 2.5 hrs
Ingredients
- 1 qt fish stock
- Blond roux: 1.5 oz butter + 1.5 oz flour
- 0.75 fl oz canola oil
- 0.25 lb mirepoix, finely chopped
- 0.5 lb shrimp
- 1/2 garlic clove, minced
- 0.5–1 oz tomato paste
- 1 oz brandy
- 3 fl oz white cooking wine
- 1/2 habanero pepper, crushed
- 0.25 lb Alaskan halibut
- ¼ bay leaf
- ⅛ tsp thyme
- ⅛ tsp crushed peppercorns
- 2 parsley stems
- 4 oz hot coconut milk
- Salt, white pepper, cayenne – to taste
- 2 fresh limes, quartered
- 1 plantain, thinly sliced on bias
- Canola oil (for frying)
- Salt – to taste
- ¼ lb frozen halibut
- ¼ lb shrimp, deveined and cut into thirds
- 3 oz mixed bell peppers, brunoise
- 3 oz potato, medium dice
- Cilantro, dill, green onion – to taste
- 1 tbsp olive oil
Method
1. Prep: Small dice mirepoix, medium dice potato, and separate red, yellow, and green bell peppers. Set aside.
2. Seafood: Defrost, peel, and devein shrimp; reserve shells separately. Cut halibut into 4 strips. Store both in lowboy.
3. Velouté: Make blond roux, then whisk in fish stock to form velouté.
4. Base: Sear mirepoix and shrimp shells in hot oil (do not leave pan unattended).
5. Add garlic and tomato paste; sauté briefly.
6. Deglaze with brandy and flambé.
7. Add wine; reduce by half
.8. Add velouté, sachet, and habanero pepper. Simmer 15 min, skimming as needed.
9. Plantains: Shallow-fry in canola oil over low heat until golden. Drain and set aside.
10. Blend & Strain: Purée bisque until smooth. Strain and return to pot.
11. Stir in coconut milk.
12. Season with salt, white pepper, and a light touch of cayenne. Hold in bain-marie off direct heat.
13. Seafood: Marinate shrimp and halibut in herbs, olive oil, salt, and pepper. Pan-fry until just cooked.
14. Vegetables: Blanch potatoes and peppers until tender. Brunoise peppers (⅛” dice).
15. Assemble: Ladle bisque into bowls. Top with seafood, plantain chip, potato, and peppers.