Shrimp Bisque

Name: Shrimp Bisque
Ingredients: 12 cup olive oil; 2 large carrots, chopped; 1 onion, chopped; 4 stalks celery, chopped; 2 red bell peppers, chopped; 1 teaspoon fresh oregano, minced; 1 tablespoon fresh thyme, minced; 1 teaspoon fresh basil, minced; 2 bay leaves; 2 tablespoons fresh parsley, chopped; 1 cup white wine; 28 ounces tomatoes, canned diced; 18 teaspoon cayenne pepper; 1 teaspoon black pepper; 8 cups water; 2 tablespoons butter; 3 tablespoons flour; 1 lb shrimp, peeled and deveined, finely chopped; 1 cup whipping cream; 1 teaspoon hot pepper sauce

20 ingredients

11 steps

Ingredients

12 cup olive oil
2 large carrots, chopped
1 onion, chopped
4 stalks celery, chopped
2 red bell peppers, chopped
1 teaspoon fresh oregano, minced
1 tablespoon fresh thyme, minced
1 teaspoon fresh basil, minced
2 bay leaves
2 tablespoons fresh parsley, chopped
1 cup white wine
28 ounces tomatoes, canned diced
18 teaspoon cayenne pepper
1 teaspoon black pepper
8 cups water
2 tablespoons butter
3 tablespoons flour
1 lb shrimp, peeled and deveined, finely chopped
1 cup whipping cream
1 teaspoon hot pepper sauce

Directions

1

Heat the oil in a large saucepan over medium heat.
2

Cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes.
3

Add the wine and reduce by half, about 3 to 4 minutes.
4

Add the tomatoes, cayenne and black pepper.
5

Add the water.
6

Simmer until the vegetables are very tender, 45 minutes.
7

Puree the soup in batches and return to the saucepan.
8

Blend the butter and flour together with your fingertips.
9

Whisk the mixture into the pureed soup and bring to a boil.
10

Add the shrimp, cream and hot pepper sauce and bring to a simmer (do not boil).
11

Cook 1 to 2 minutes more until shrimp just turn opaque.