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Shrimp Bisque

Chef.Foodie's picture
Ingredients
  Shelled shrimp 1 Pound (Fresh Or Frozen Small Ones)
  Finely diced onion 1 Cup (16 tbs)
  Shredded peeled apple 1 Cup (16 tbs)
  Butter/Vegetable oil 2 Tablespoon
  Unbleached white flour 1 Tablespoon
  Water/Vegetable stock 1 1⁄2 Cup (24 tbs)
  Fresh lemon juice 1 Teaspoon
  Lemon peel 2 Inch
  Curry powder 1⁄4 Teaspoon
  Chopped fresh dill/1/3 teaspoon dried 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Dry white wine 2 Tablespoon
  Half and half 1 Cup (16 tbs)
  Thin lemon slices 3
Directions

Rinse the shrimp and set them aside.
In a covered saucepan, saute the onions and apples in the butter or oil for about 10 minutes, until the onions are translucent.
Sprinkle in the flour and cook, stirring, for a minute or two.
Then stir in the water or stock, lemon juice, lemon peel, curry powder, dill, salt, white pepper, and wine.
Simmer, covered, for about 5 minutes, until the mixture thickens slightly.
Add the shrimp and the half-and-half, and simmer gendy just until the shrimp turn pink.
Be careful not to overcook the shrimp or they will become tough.
Remove the lemon peel.
In a blender or food processor, puree about one third of the soup and then return it to the pot.
Serve immediately, garnished with shrimp.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Party
Servings: 
4

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