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Shrimp Bisque Recipe

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This recipe for Shrimp Bisque is from Torre Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbs olive oil
1 1/2 lbs medium shrimp, shelled and deveined (reserve shells)
1/4 cup butter
1 large onion diced
1 carrot chopped
1 celery stalk, chopped
2 1/2 cups water
1 cup dry white wine
1/4 cup regular long-grain rice
1 bay leaf
1 tsp cayenne
3 chicken-flavor bouillon cubes
1 16oz can tomatoes
2 cups heavy cream
Directions:
Directions:
1. In 4 quart Dutch oven(sauce pan) over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with slotted spoon. Discard shells, leaving flavored oil in Dutch oven.
2. Add shrimp to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl.
3. Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally until tender.
4. Stir in next 7 ingredients and heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove Dutch oven from heat.
5. Discard bay leaf. Add tomatoes and cooked shrimp.
6. In covered blender container at high speed, blend one half of mixture at a time until smooth. (I use a immersion hand blender right in the pot).
7. Return shrimp mixture from blender to the dutch oven; stir in cream. Over medium heat, heat just to boiling.
Number Of Servings:
Number Of Servings:
10 servings or 8.5 cups
Preparation Time:
Preparation Time:
total time 1 hour
Personal Notes:
Personal Notes:
family favorite from Good Housekeeing 1980

 

 

 

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