Shrimp Bisque

Another great dish for this time of year.

3 tbsps butter or margarine.
1 onion, finely chopped
1 red pepper roasted in oven, black skin and seeds removed (mash pepper)
2. sticks celery, finely chopped
1 clove garlic, minced
Pinch dry mustard and cayenne pepper
2 tsps paprika
3 tbsps flour
4 cups fish stock
1 sprig thyme and bay leaf
80z raw, peeled shrimp (that have been floured, sauted in butter or olive oil and set aside)
Salt and pepper
Snipped chives

1 cup heavy cream or 1/2 and 1/2 (optional)

1. Melt the butter or margarine and add the onion,
celery and garlic. Cook gently to soften.  Blend in the roasted red pepper

2. Stir in the mustard, cayenne, paprika and flour. Cook
about 3 minutes over gentle heat, stirring occasionally.

3. Pour on the stock (recipee  below) gradually, stirring until well blended
Add the thyme and bay leaf and bring to the boil. Reduce
the heat and simmer about 5 minutes or until thickened
stirring occasionally.

4. Stir in heavy cream (or 1/2 and 1/2) for a richer soup and simmer till hot

5. Add the cooked shrimp and season with salt and pepper to taste and top
snipped chives before serving.

Note:  This soup can be frozen but not once the heavy cream is added.  So divvy up what you want for the freezer before adding the cream.


Shrimp shells (whenever you cook with shrimp save the raw shells in a ziplock and freeze them to save for this recipee)

Saute shrimp shells in butter until they turn pink.  Add water and simmer to make shrimp stock (just like making chicken stock from the carcass of an oven stuffer roaster).  Let cool and blend stock and shells in a blender.  Strain stock discarding shells and make the above bisque (or freeze stock for future use)

This recipee can also be made with lobster stock.  Next time you make a big lobster dinner save the shells and simmer them on the stove for a wonderful lobster stock.

This bisque is wonderful served with croutons right on top. (see my other blog for great homemade croutons)

And of course great crusty bread and salad


Author: patty

Franklin Lakes, NJ

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