8.28.2012

shrimp bisque

I've been ready for fall-foods (soups, chowders, chillis, etc.) for a few weeks now.  
Decided to whip up a bisque to fulfill my craving, but used the fresh shrimp of the summer .  

Again, went with Ina for this recipe.  She didn't let me down. 
Side note:  watching the shrimp shells drastically change the color of the seafood stock is pretty neat. 
Serve with a nice crisp ceasar salad and a french bread.  You won't be disapointed.

Shrimp Bisque

Ingredients:
  • 1 lb. large shrimp, peeled and deveined, shells reserved
  • 4 C. seafood stock
  • 3 T. extra virgin olive oil
  • 2 C. chopped leeks, white and light green parts (3 leeks)
  • 1 T. chopped garlic (3 cloves)
  • Pinch cayenne pepper
  • 1/4 C. Cognac or brandy (if you don't have this, double the sherry)
  • 1/4 C. dry sherry
  • 4 T. unsalted butter
  • 1/4 C. all-purpose flour
  • 2 C. half-and-half
  • 1/3 C. tomato paste
  • 2 t. kosher salt
  • 1 t. pepper
Directions:
  1. Place 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. 
  2. Meanwhile, heat olive oil in a large Dutch oven. Add leeks and cook for 10 minutes over medium-low heat, until leeks are tender, but not browned. 
  3. Add garlic and cook one more minute.
  4. Add cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally
  5. Add Cognac and cook for 1 minute, then they sherry and 3 more minutes.
  6. Transfer shrimp and leeks to food processor and process until coarsely pureed.
  7. In same pot, melt butter. Add flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
  8. Add half-and half, and whisk until thickened, about 3 minutes.
  9. Stir in pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot, but not boiling. 
  10. Season to taste and serve hot.

Nutrition:
Serves:  6
Calories:  387
Carbs:  17
Fat:  26
Protein:  21
Enjoy!

xoxo,
K

P.S. Thanks for all the anniversary wishes, yesterday.  Love!

{all photos by me}
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