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New Orleans style shrimp and rice
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Sunday, January 31, 2010

Shrimp Bisque

I made this bisque for my retirement dinner party. Twelve of my girlfriends joined me to celebrate the start of my stay at home mom journey. Two of my guests had my Tomato Basil Soup, I have a friend with a shellfish allergy, so I try to be accommodating for her. This soup is very rich, but isn't that what bisque is all about?
Shrimp Bisque
printable recipe

2 pounds unpeeled large shrimp
1 1/2 cup coarsely chopped onion
10 cups water
2 bay leaf
2 fresh thyme sprig
4 tablespoons butter
4 tablespoons tomato paste
1/2 cup dry sherry
6 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
2 cups cream

Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.

Heat a stockpot coated with oil over medium-high heat. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink. Add water, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer 30 minutes. Drain the shrimp stock into a sieve over a bowl; discard solids.

Melt butter in a large nonstick skillet over medium heat. Add tomato paste; cook 2 minutes, stirring frequently. Combine sherry and flour, stirring with a whisk to form a slurry. Add slurry to pan; cook 1 minute, stirring constantly. Add shrimp stock, salt, and pepper; bring to a simmer. Cook 4 minutes or until bisque starts to thicken, stirring frequently. Add shrimp; cook 3 minutes or until shrimp are done. Stir in cream; serve immediately.
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1 comment:

NoahS said...

The tomato basil was devine!

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