Maine Shrimp Bisque Recipe
Category: Low Carb Diet Recipes
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This was quite a bit of work, but it was worth it! Invite over some friends, and show off your cooking skills!
Servings: 4
Ingredients:
2 pounds northern shrimp, heads and shells on
1 cup white wine or dry vermouth
2 cups water, divided
1 bay leaf
3 tablespoons butter, divided
1 tablespoon olive oil
1/3 cup chopped celery
1/3 cup chopped shallots
1/3 cup chopped carrots
2 tablespoons tomato paste
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon dry mustard
1 pint (2 cups) light cream
2 tablespoons medium sherry
Directions:
1. Remove the heads from the shrimp; reserve the heads.
2. Combine the wine and 1 cup of the water in a large pot. Add the bay leaf and bring to a boil. Add the shrimp tails. Reduce the heat and simmer for 2 minutes. Remove the shrimp from the liquid and plunge into cold water to cool. When they're cool, remove the shells.
3. In the same pot, melt 1 tablespoon of the butter. Add the olive oil, heat through, then add the celery, shallots, and carrots. Sauté until soft, about 7 minutes,
4. Return the shells, the reserved shrimp heads, and the liquid to the pot and simmer over low heat for 20 minutes to make a stock.
5. Strain the liquid though a colander, pressing on the solids.
6. In a saucepan, melt remaining 2 tablespoons of butter over low heat. Whisk in the flour to make a roux. Cook for 4 to 5 minutes, stirring frequently, being careful not to burn the roux.
7. Whisk in the shrimp stock and simmer over low heat for about 5 minutes, until thick and smooth. Add the tomato paste, salt, pepper, Old Bay Seasoning, and dry mustard.
8. Whisk in the peeled shrimp, cream and sherry and heat through, about a minute. Do not let the soup boil. Serve immediately.
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Tags: Main Dish
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Wow, the cooking method of this dish is great, I’ll try it later and I hope it tastes the way it look. Thanks for sharing!