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Fresh Shrimp Bisque

Western.Chefs's picture
Ingredients
  Unsalted butter 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Finely chopped yellow onion 3⁄4 Cup (12 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped carrot 1⁄3 Cup (5.33 tbs)
  All purpose flour 2 Tablespoon
  Fish stock/Low- sodium chicken broth 3 Cup (48 tbs)
  Low sodium whole tomatoes 14 1⁄2 Ounce, drained, chopped to make 1 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, deveined, and cut into 1/2- inch pieces
  1% milk 1 Cup (16 tbs)
  Heavy cream/Low-fat milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
Directions

1. ln a large saucepan, heat the butter and oil 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 milk and cream and cook 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. Garnish with sprigs of marjoram if you wish.

Recipe Summary

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

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