Sunday, February 14, 2010

Shrimp Bisque

This was such a bisque to make. Kind of takes some time. Lots of steps and details. The texture is amazing though.

V-day dinner! Scot had a race on V-day, so we didn't get home until kind of late. I still tried to make dinner. I think we ended up eating at like 9 pm. It happens. Actually, it happens a lot to us.

We had this shrimp bisque, with caramelized onion crostini and a mixed citrus salad. I liked the meal because it was interesting. The bisque was pretty good. I didn't have (or want to buy) all the alcohol that is calls for, so for the most part I left it out. Except, I did include the white wine, since I always have that. I enjoyed the soup, but it did taste like white wine. I like most things with wine in them, but since I don't drink wine, I haven't acquired the taste for it. If you like wine, you will love this. I might try it again sometime using a recipe without the wine.

Don't overcook the shrimpies!

Shrimp Bisque

by Closet Cooking

1 pound shrimp (peeled, deveined, and roughly chopped, shells reserved)

1 tablespoon oil

1 tablespoon butter

1 cup onion (chopped)

1/2 cup carrots (chopped)

1/2 cup celery (chopped)

2 cloves garlic (chopped)

2 tablespoons flour

2 cups of stock (fish or chicken, I used dashi)

2 cups of water

2 cups of canned tomatoes with juice (chopped)

1/4 cup dry sherry

2 tablespoons brandy

1 sprig fresh thyme

1 bay leaf

1/4 cup arborio rice

2 tablespoons tomato paste

1 tablespoon paprika

1 tablespoon butter

2 tablespoons dry white wine

1/4 cup dry sherry

2 tablespoons brandy

2/3 cup heavy cream

salt and pepper to taste

1/2 lemon (juice)

Heat the oil and melt the butter in a large sauce pan. Add the onion, carrots and celery and saute until tender, about 10-15 minutes. Add the garlic and shrimp shells and cook for 2 minutes. Add the flour and stir it in for a minute. Add the

stock, water, tomatoes, sherry, brandy, thyme and bay leaf. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes.

Strain the liquid into another sauce pan and discard the solids. Add the rice, tomato paste and paprika. Bring to a boil, reduce the heat and simmer, covered, until the rice is cooked, about 20-30 minutes.

Melt the butter in a pan. Add the shrimp and saute until just cooked, about 2-3 minutes per side. Add the wine and deglaze the pan.

Add half of the shrimp and the juices to the soup and puree until smooth. Add the remaining shrimp, sherry, brandy and cream and heat to serve. Season with salt, pepper and lemon juice.

(Servings: 4, Prep time: 30 min., Cook time: 1 hour, Difficulty: Easy)

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