Shrimp Bisque

Name: Shrimp Bisque
Ingredients: 1 1/2 lb raw shrimp; 3 tbsp butter; 2 stalks celery, finely chopped; 2 carrots, finely chopped; 1 onion, finely chopped; 3 large sprigs fresh thyme (or 2 tsp dried); 1/2 cup sherry, brandy or clam juice; 1 bay leaf; 3 tbsp long-grain rice; 3 tbsp tomato paste; 1 tsp salt; 1/4 tsp cayenne pepper; 1 cup whipping cream; 2 tbsp lemon juice; 2 tbsp chopped fresh chives

15 ingredients

1 steps

Ingredients

1 1/2 lb raw shrimp
3 tbsp butter
2 stalks celery, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
3 large sprigs fresh thyme (or 2 tsp dried)
1/2 cup sherry, brandy or clam juice
1 bay leaf
3 tbsp long-grain rice
3 tbsp tomato paste
1 tsp salt
1/4 tsp cayenne pepper
1 cup whipping cream
2 tbsp lemon juice
2 tbsp chopped fresh chives

Directions

1

{"0":"1.\tPeel and devein shrimp; refrigerate shrimp and set shells aside. In Dutch oven, melt butter over medium heat; fry celery, carrots, onion and thyme, stirring occasionally, until softened, about 5 min. Add shrimp shells; fry. Stirring until pink, about 2 min.","1":"2.\tAdd sherry. Bring to a boil, scraping up any brown bits from bottom of pan. Add 6 cups water and bay leaf; bring to a boil. Reduce heat, cover and simmer for 30 min. Pour through sieve or cheesecloth-lined strainer into bowl, pressing to extract liquid. Return to Dutch oven.","2":"3.\tWhisk in rice, tomato paste, salt ad cayenne pepper; cover and simmer until rice is tender, about 20 minutes.","3":"4.\tMeanwhile, in skillet, melt remaining butter over medium0high heat; saute shrimp until pink and opaque, about 4 min.. In blender, puree soup and shrimp, in 4 batches, until smooth. (Make ahead: Let cool for 30 min.; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days; reheat to proceed.)","4":"5.\tReturn soup to clean Dutch oven. Whisk in cream and bring to bare simmer but not boiling. Add lemon juice. Ladle in to warmed bowls; sprinkle with chives.","6":"Source: Canadian Living, Jan. 2006"}