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Shrimp Bisque Recipe

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This recipe for Shrimp Bisque, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Anne Marshall- Broken Arrow, OK
Added: Saturday, March 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 T. unsalted butter
1 yellow onion, thinly sliced
1 carrot, peeled and thinly sliced
2 cloves of garlic, thinly sliced
2 lb. raw shrimp (prawns), shelled and deveined, shells reserved
4 plum (Roma) tomatoes, about 3/4 lb., coarsely chopped
4 c. fish stock or chicken broth
1/2 c. heavy cream
2 T. dry sherry
Salt
Pinch of cayenne pepper
2 T. finely chopped fresh flat-leaf (Italian) parsley

Directions:
Directions:
In a large saucepan over medium heat, melt the butter. Add the onion, carrot, and garlic and sauté until slightly softened, about 2 minutes. Add the shrimp shells and continue to sauté until the shells are bright pink and the vegetables softened, about 5 more minutes. Add the tomatoes and the stock and cook until the tomatoes are softened and the stock is aromatic, about 5 minutes longer. Remove the shrimp shells and discard.

In a blender or food processor, process the mixture in batch until finely chopped. Pass the finely chopped mixture through a fine-mesh sieve or food mill set over a soup pot, pressing on the solids with the back of a spoon. Discard on solids in the sieve.

Reserve about 24 shrimp to finish the soup and add the remaining shrimp and the bread crumbs to the pot. Cover over medium heat until the shrimp turn pink and are opaque throughout and the bread crumbs have been absorbed, about 3 minutes. Remove from the heat. In a blender or food processor, puree the soup in batches until smooth. Alternatively, process with a handheld blender in the pot until smooth.

Return the puree to medium heat and add the cream, sherry, salt to taste, and the cayenne pepper. Cook for another 2 minutes to blend the flavors. Taste and adjust the seasoning.

Cut the reserved shrimp into 1-inch pieces. Just before serving, add the shrimp pieces to the soup and cook until they turn pink and are opaque throughout, 1-2 minutes longer.

Ladle the soup into warmed bowls and garnish with the parsley,. Serve immediately.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
This soup is EXCELLENT and has been served numerous times at the Marshall Christmas Seafood Fest!

 

 

 

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