Wednesday, September 2, 2015

Shrimp Bisque

A creamy rich bisque recipe that creates a soup with intense shrimp flavor. 








































  • 1 pound shrimp in shells
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 green onions, chopped
  • 1 clove of garlic
  • 1/2 teaspoon salt
  • water
  • 2 tablespoons butter
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 1/2 cups heavy cream
  • smoked paprika

Peel, devein and chop shrimp coarsely, reserve shells
Chill shrimp until later.
Place shrimp shells, carrots, celery, garlic and salt into a 1-quart saucepan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 30 minutes.
Pour broth through strainer, discard solids.
Melt butter in saucepan.
Add tomato paste and flour.
Cook 2 minutes.
Add reserved shrimp stock, stirring to blend.
Bring to a boil.
Reduce heat to a simmer.
Add heavy cream.
Simmer 10 minutes.
Add shrimp to bisque.
Simmer 10 minutes.
Serve, garnish with a sprinkling of smoked paprika.





































Printable Recipe

Tip:
Shrimp stock can be made anytime you have shrimp shells.  It can be frozen up to 3 months.  Use to add another level of flavor to other seafood dishes.