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Creamy Shrimp Bisque

Western.Chefs's picture
Ingredients
  Unsalted butter 2 Tablespoon
  Onion 1 Medium, finely chopped
  Celery stalk 1 , finely chopped to make 1/2 cup
  Finely chopped carrot 1⁄3 Cup (5.33 tbs)
  All purpose flour 2 Tablespoon
  Fish stock/Chicken broth 2 Cup (32 tbs)
  Canned whole tomatoes 14 1⁄2 Ounce, drained and chopped to make1 cup (1 Can)
  Dry white wine/Fish stock 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Dried marjoram 1 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Medium shrimp 1 Pound, shelled
  Heavy cream 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Fresh lemon juice 2 Tablespoon
Directions

1. ln a large saucepan, melt the butter over moderately high heat. Stir in the onion, celery, and carrot and saute for 5 minutes or until tender. Add the flour and cook, stirring constantly, until bubbly. Stir in the stock, tomatoes, wine, bay leaf, marjoram, and nutmeg and bring to a boil. Lower the heat and simmer, covered, for 15 minutes, then discard the bay leaf.
2. In a food processor or blender, puree the soup, in batches if necessary, for 45 seconds or until smooth. Return the soup to the saucepan. Add the shrimp and cook, uncovered, over moderate heat for 1 minute. Blend in the cream and cook about 2 minutes longer or just until the soup is heated through and the shrimp are firm and pink. Remove from the heat and season with the salt and lemon juice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Shrimp
Cook Time: 
25 Minutes
Servings: 
4

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