Рецепт Shrimp Bisque
A little brandy makes a “to die for” super rich Shrimp Bisque, chock full of shrimp.
Shrimp Bisque
Author: Marlene Baird
Serves: 6
- 1 tablespoon butter
- 1 pound peeled and deveined medium or large shrimp, chopped
- coarse sea salt and black pepper
- 2 tablespoons brandy
- 2 17.5-ounce boxes of tomato bisque ( I used Pacific brand)
- ½ cup fat-free half and half
- 1 tablespoon chopped fresh chives
Melt the butter in a medium saucepan over medium heat.
Season shrimp with ½ teaspoon salt and ¼ teaspoon pepper and cook, tossing occasionally, until opaque throughout, 3 to 4 minutes; transfer to plate.
It a pot add the tomato bisque, then the brandy and simmer 5 minutes
Add the half and half and continue to simmer another 2 minutes
Simmer until heated through and slightly thickened, 4 to 5 minutes.
Ladle the soup into bowls and top with the shrimp and the chives.
3.2.2158
I always like to push the envelope when it comes to trying new recipes. But I get a little nervous when I decide to add it to a family holiday menu and test it out on the family.
I do keep in mind that one of my girls is a pescetarian. I always include seafood on my menu.
Since I didn’t have a lot of time to dedicate to making a fish stock, this recipe turned out great and was so simple to prepare. Next time I make it, I am going to try adding a tablespoon of fish sauce to see if it gives it the kick I thought that it needed. The rest of the family didn’t complain as they slurped every last drop.
This is one the hubby calls “a keeper”.
Thanks for stopping by and have a great day.
Marlene
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