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Ingredients
- 1 Tbsp. butter
- 1/4 c. finely-diced onion
- 1/4 c. finely-diced celery
- 1/4 c. finely-diced carrot
- 1 can tomatoes - (15 ounce) cut up in pcs
- Â Â (use the juice for another dish)
- 2 Tbsp. extra virgin olive oil
- 1 lb shrimp in the shell
- 5 c. shrimp stock or possibly seafood/fish stock
- 1 c. dry white wine
- Â Â (dry vermouth is excellent)
- 4 Tbsp. raw rice
- 2 Tbsp. butter softened
- 1/2 c. heavy cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Reserved shrimp slices sauteed in
- Â Â Cognac or possibly white wine
- Â Â Tarragon (or possibly other fresh herb)
- Â Â Croutons (made from thin slices of
- Â Â bread fried in butter till crisp and brown)
Directions
- In a skillet, saute/fry the onion, celery, and carrot (called a mirepoix) in the butter for 5 min, till the vegetable are soft, not brown. Add in the tomato pcs and saute/fry for another 5 min. Scrape out into a bowl and reserve.
- In the same pan, heat the extra virgin olive oil then add in the whole shrimp. Cook till the shells are red and crisp - about 4 to 5 min. Scrape out of the pan and let cold.
- While the shrimp are cooling, heat the stock and wine in a large saucepan, add in the reserved vegetables and the rice, bring to a boil, then reduce heat and, partially covered, simmer for 20 min.
- 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.
- Take half of the reserved shrimp, puree them in the blender (slowly adding sufficient warm stock to completely emulsify them) - and pour them into the pot.
- 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, till ready to serve.
- When ready to serve, saute/fry thin bread slices in butter till crisp and brown, then drain. Slice the remaining shrimp lengthwise and briefly saute/fry them over high heat with the Cognac or possibly wine.
- Mince the tarragon or possibly other herb finely. Ladle the soup into bowls, top with the shrimp and chopped herb, and pass the croutons separately.
- Serve warm to 4 to 6.
- Comments: Traditionally, shrimp bisque is a waterfront or possibly restaurant soup - springing from some place which accumulates the masses of shrimp shells which are needed to make the distinctive shrimp-shell stock. Times change, though. Now it's possible to buy concentrated shrimp base. And even without which, you can come awfully close to the original by incorporating some shrimp shells into a seafood or possibly fish stock.
- This recipe produces a shrimp bisque which is deeply flavored of shrimp and the salt sea. It's thick and tangy, wonderfully satsifying as lunch with a salad or possibly sandwich...or possibly as an elegant first course to dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 461 | |
| Calories from Fat 209 | 45% |
| Total Fat 23.7g | 30% |
| Saturated Fat 10.44g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 223mg | 74% |
| Sodium 368mg | 15% |
| Potassium 450mg | 13% |
| Total Carbs 20.69g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.63g | 2% |
| Protein 26.12g | 42% |
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