Shrimp Bisque
If you have about 45 minutes to spend in the kitchen, Shrimp Bisque might be a great pescatarian recipe to try. This recipe makes 6 servings with 419 calories, 23g of protein, and 26g of fat each. For $3.27 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of unsalted butter, flour, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. A couple people made this recipe, and 38 would say it hit the spot. It works well as a rather expensive main course. It is brought to you by Foodnetwork. With a spoonacular score of 49%, this dish is solid. If you like this recipe, you might also like recipes such as Shrimp Bisque, Shrimp Bisque, and Shrimp Bisque.
Servings: 6
Ingredients:
1 teaspoon freshly ground black pepper
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
1/4 cup all-purpose flour
1 tablespoon chopped garlic (3 cloves)
2 cups half-and-half
2 teaspoons kosher salt
2 cups chopped leeks, white and light green parts (3 leeks)
3 tablespoons good olive oil
4 cups seafood stock
1 pound large shrimp, peeled and deveined, shells reserved
1/3 cup tomato paste
4 tablespoons (1/2 stick) unsalted butter
Equipment:
sauce pan
dutch oven
food processor
pot
wooden spoon
whisk
Cooking instruction summary:
Watch how to make this recipe. Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;
Step by step:
1. Watch how to make this recipe.
2. Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock.
3. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven.
4. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
5. Add the garlic and cook 1 more minute.
6. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
7. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
8. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter.
9. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
10. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;
Nutrition Information:
covered percent of daily need
Related Videos:
Barefoot Contessa Makes Shrimp Bisque | Food Network
