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Keywords: bisque, shrimp Yield: 6 servings Preparation Time: 1 hour Cooking Time: 40 minutes Ingredients: 1 lb 6 tbsp 1 1/2 tspn 2/3 cup 2 tbsp 1 tbsp 3 sprigs 1 each 2 ribs Shrimp, shells reserved unsalted butter kosher or sea salt Chardonnay Brandy Pernod, plus additional for serving thyme bay leaf celery , chopped
Procedure: 1. In a large pot over high heat, cook shrimp shells in 1 tablespoon butter and 1/4 teaspoon salt, stirring frequently, until lightly browned in spots, about 3 minutes. Add wine and brandy and Pernod if using, and boil until most of the liquid is evaporated. Add 6 cups of water and the thyme and bay leaf and simmer, uncovered,for 15 minutes. 2. Strain shrimp stock into a bowl, pressing on the shells before discarding them. 3. In the same pot, melt another 2 tablespoons butter with 1/4 teaspoon salt. Add the shrimp and sauté until they are pink, 2 to 4 minutes depending on size. Using a slotted spoon, transfer the shrimp to a bowl. 4. Add remaining 3 tablespoons of the butter to the pot with the celery, leeks, garlic, and fennel and saute until softened, about 5 minutes. Stir in the rice, tomato paste, cayenne, and remaining salt and sauté for 2 minutes. Add shrimp stock and simmer, covered, until rice is tender, about 20 minutes.
5. Set aside 4 to 6 nice shrimp and stir the remainder into bisque; let cook for 2 minutes. Working in batches, 2 large leeks, finely chopped pour the bisque into a blender (use caution when blending hot liquids or add a couple of ice cubes to 2 cloves Garlic,chopped the blender while blending),then return to the pot. Or, 1 each Fennel bulb, chopped, fronds reserved for garnish you can use an immersion blender to puree the soup. You can puree the soup to be as smooth or chunky 1/4 cup Long grain rice as you like. Stir in the lemon juice and additional salt 2 tbsp Tomato paste to taste. Reheat if necessary before serving. Garnish each bowl with a shrimp, a drizzle of Pernod if desired, pinch Cayenne and a piece of fennel frond. taste freshly squeezed lemon juice
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