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Shrimp Bisque |
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original is from The Illustrated Cookbook |
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| Ingredients: |
4 tablespoons olive oil
1.5 pounds medium shrimp (reserve shells
2 Tablespoons butter
1 large onion diced
1 carrot chopped
1/2 teaspoon celery salt
1.5 cups water
1 cup white wine
1 bay leaf
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 teaspoons chicken bouillon
14.5 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, celery seed and tomatoes (undrained, but seeded); 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. Remove Dutch oven from heat.
5. Discard bay leaf 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: |
2023-01-15: We used 12 shrimp to produce an excellent batch.
2014-01-17: first try, seasonings need adjusting; use dry white wine.
2014-01-09: Original added to Welsh Cookbook.
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08/07/2023
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