Creamy Shrimp Bisque
|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)|
|Dried marjoram||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Medium shrimp||1 Pound, shelled|
|Heavy cream||2 Cup (32 tbs)|
|Fresh lemon juice||2 Tablespoon|
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.