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Shrimp Bisque Recipe

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This recipe for Shrimp Bisque is from To My Future Daughter In Law, 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 Tbsp Evoo
1 pound medium shell on raw shrimp
Salt
4 large sprigs thyme
1 onion, chopped
½ Cup chopped celery
Cayenne
2 Tbsp tomatoo paste
1 Cup White Wine
2 Tbsp long grain rice
½ Cup heavy cream
Directions:
Directions:
In a large saucepan, heat 2 tbsp evoo over high heat. Add the shrimp, season with salt and cook, stirring until pink and firm, 2 to 3 minutes. Transfer the shrimp to a medium bowl and let cool slightly. Peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 2 minutes. Strain the broth into a large glass measuring cup, pressing on the shells to extract any juices. Discard shells and thyme. Set aside broth.

Add the onion, celery and remaining 1 tbsp EVOO to the pot, season with salt and a pinch of cayenne. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomato paste then the wine. Bring to a boil and cook until the liquid is almost evaporated. Add the shrimp, broth and rice. Bring to a simmer and cook over low heat, skimming occasionally, until the rice is cooked, about 1 hour.

Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender, puree the soup with the remaining shrimp, return to pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne.
Number Of Servings:
Number Of Servings:
4

 

 

 

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