Named after a Shakespeare character from Henry IV; PlumpJack Café is just one of the 16 groundbreaking business endeavors under the “PlumpJack Group” umbrella, which includes PlumpJack Wines and the landmark Balboa Café.

Located on San Francisco’s Fillmore street, this four star restaurant is worth its weight in gold.  With an atmosphere that some describe as quiet and classy and a staff that is beyond knowledgeable, your meal there is sure to be memorable. Their menu is classic California cuisine, simple yet complex all at the same time.  This restaurant is sure to enjoy many more years of success.  Today, they share with us a delicious classic, Shrimp Bisque.

PlumpJack Cafe Shrimp Bisque

By Kit Callahan, sous chef, PlumpJack Cafe

• 1 Tablespoon butter
• ¼ cup onion, finely diced
• ¼ cup celery, finely diced
• ¼ cup carrot, finely diced
• 1  15-ounce can tomatoes, cut up in pieces (use the juice for another dish)
• 2 Tablespoons olive oil
• 1 pound shrimp in the shell
• 5 cups shrimp stock-or seafood/fish stock
• 1 cup dry white wine (dry vermouth is excellent)
• 4 Tablespoons raw rice
• 2 Tablespoons butter softened
• ½ cup heavy cream
• salt and pepper

In a skillet, sauté the onion, celery, and carrot in the butter for 5 minutes, until the vegetables are soft, not brown, this is called sweating.  Add the tomato pieces and sauté for another 5 minutes. Scrape out into a bowl and reserve.

In the same pan, heat the olive oil then add the whole shrimp. Cook until the shells are red and crisp--about 4-5 minutes. Scrape out of the pan and let cool.

While the shrimp are cooling, heat the stock and wine in a large saucepan, add the reserved vegetables and the rice, bring to a boil, then reduce heat and, partially covered, simmer for 20 minutes.

Peel the cooled shrimp, separating the shells and the meat, and toss the shells into the cooking soup.  

When the soup has finished cooking, puree in a blender, solids first (including the shells), then strain back into the pot.  You may strain twice to get a more refined smoother bisque.

Take half of the reserved shrimp, puree them in the blender (slowly adding enough hot stock to completely emulsify them)--and pour them into the pot.  Save 2 or 3 shrimp for garnish if desired.

Enrich the soup by whisking in the softened butter and the cream, then season to taste with salt and pepper. Let sit, for flavors to blend, until ready to serve.  Do not let the soup come to a boil as it will change the texture, heat gently until very warm.

Garnish as desired; chopped cooked shrimp, sautéed in Cognac or white wine, tarragon (or other mild fresh herb), and croutons  (made from thin slices of bread fried in butter until crisp and brown are an especially nice touch adding a little crunch to this unctuous soup)   A dramatic touch for serving is to have your garnishes in the bowls in front of your guests and slowly pour the bisque tableside from a decorative pitcher or pot. 

Wine served with this dish can be a rich buttery chardonnay or white burgundy to match the lovely richness of the soup or a crisp sancerre or pinot gris to contrast and cleanse the palate for the next bite. 

About PlumpJack  Café

Tantalize your senses at PlumpJack Cafe. Our seasonal menus are inspired by some of the freshest products from regional California farms and our award-winning wine list, comprised of more than 400 choices, is priced just above retail. Enjoy a dining experience that is intimate, imaginative, and always uniquely PlumpJack.