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Shrimp Bisque

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  Medium shrimp 3⁄4 Pound, peeled and deveined, shells reserved
  Reduced sodium chicken broth/Vegetable broth / three 8-ounce bottles clam juice 3 Cup (48 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Unsalted butter 2 Teaspoon
  Shallots 2 , chopped
  Long grain white rice 1⁄4 Cup (4 tbs)
  Tomato paste 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Cayenne 1 Pinch
  Dry sherry 3 Tablespoon

1 Combine the shrimp shells, broth, and water in a large saucepan; bring to a boil. Reduce the heat and simmer until the flavors are blended, about 10 minutes. Strain the broth mixture through a fine sieve into a bowl; discard the shells and set the broth aside.
2 Meanwhile, melt the butter in another large saucepan over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Stir in the reserved broth mixture, the rice, and tomato paste; bring to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes.
3 Stir in the shrimp, salt, and cayenne; cook until shrimp are just opaque in the center, about 3 minutes. With a slotted spoon, transfer 8 of the shrimp to a cutting board; chop and set aside. Let the soup cool about 5 minutes.
4 Pour the soup in batches into a blender and puree. Return the soup to the pan, stir in the sherry (if using) and simmer until heated through.

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