Рецепт Shrimp Bisque
Shrimp Bisque
A little before Christmas, we went to the big City to meet some friends for a Christmas Dinner-we went to a wonderful restaurant that none of us had been to before and had the best time and food! One of the things that I had was a Shrimp Bisque. I had never had a shrimp bisque before and I. loved. it. So of course, I made a note to make this on my own some day.
It only took me about 2 weeks before I had to find and replicate a recipe for this bisque. It is a slight bit different then the restaurant’s, but we loved it none the same. Great restaurants=Great inspirations…
Shrimp Bisque
Ingredients:
- 1 pound shrimp-peeled and deveined (shells reserved)-I used 16-20 Tiger shrimp
- 4 cups (32 ounces) seafood stock
- 3 tablespoons olive oil
- 1 tablespoons chopped garlic
- Pinch cayenne pepper
- 1/4 cup brandy or whiskey (I used Knob Creek)
- 1/4 cup dry sherry
- 4 tablespoons butter
- 1/3 cup flour
- 2 cups (1 pint) half and half
- 1/3 cup tomato paste
- 2 teaspoons salt
- 1 teaspoon black pepper
Directions:
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot on medium-low. Add the leeks and cook for 10 minutes. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook for about 3 minutes, turning the shrimp as they cook, until pink. Add the brandy (or whiskey) and cook for 1 minute, then add the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring. Add the half and half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt and pepper and heat gently until hot but not boiling. Season to taste.
*This recipe is a combination of a slew of recipes over the web.