Rich Creamy Shrimp Bisque
|Shrimp||1 1⁄2 Pound, shelled and deveined|
|Fresh lemon juice||1 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Half and half cream||1 Cup (16 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Anchovy paste||1 Teaspoon|
|Black peppercorns||6 , lightly crushed|
|Bay leaf||1 Small|
|Raw white rice||1 1⁄2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
|Tabasco sauce||To Taste|
|White pepper||To Taste|
|Worcestershire sauce||To Taste|
Cook 1/2 pound of the shrimp in rapidly boiling salted water with lots of lemon juice 2 to 3 minutes until pink; do not overcook.
Dice and reserve.
Combine rest of shrimp, milk, half-and-half cream, onion, celery, anchovy paste, bouquet garni and rice.
Cover, bring to gentle boil, lower heat and simmer 45 minutes, stirring occasionally.
Discard bouquet garni and puree.
Add cream and chill.
Adjust seasonings with Tabasco, salt, pepper and Worcestershire sauce and serve in chilled bowls.
Garnish with reserved shrimp and pimiento strips.