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SHRIMP BISQUE |
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| From The Illustrated Cookbook |
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| Ingredients: |
3 tablespoons olive oil
1.5 pounds medium shrimp (reserve shells
1/4 cup butter
1 large onion diced
1 carrot chopped
1 celery stalk, chopped
2.5 cups water
1 cup white wine
1/4 cup long-grain rice
1 bay leaf
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 chicken-flavor bouillon cubes
16 oz canned tomatoes
2 cups heavy cream
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| Procedures: |
1. In 4 quart Dutch oven over medium-high heat and hot olive oil cook shrimp shells until pink stirring constantly with slotted spoon.
Discard shells leaving flavored oil in Dutch oven.
2. Add shrimp to oil and cook over medium high heat, stirring frequently, until shrimp turn pink, about three minutes; spoon into bowl.
3. Reduce heat to medium, add butter, onion, carrot and celery; cook, stirring occasionally, until tender.
4. Stir in the next seven ingredients and heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove Dutch oven from heat.
5. Discard bay leaf. Drain juice of tomatoes into rice mixture. Remove seeds from tomato; stir tomatoes and rice mixture and add cooked shrimp.
6. In covered blender container at high speed, blend one half of mixture at a time until smooth.
7. Return shrimp mixture to Dutch oven; stir in cream. Over medium heat, heat just to boiling.
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| Notes: |
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2014-01-09: Added to Welsh Cookbook.
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12/05/2014
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