|Name:||Shrimp Bisque - 2007 cookoff||Contributor:||Katy King|
|Description:||Shrimp Bisque - 2007 cookoff||Posted:||2007-10-23|
|Ingredients:||3/8 c. butter
3/4 c. flour
3 c. fish stock
a little extra chicken stock
2 red bell peppers
1 c. chopped onion
1.5 lb shrimp meat (we used cooked frozen deveined)
3/4 c. tomato sauce (but try tomato paste next time, and less of it)
ground white pepper
hot sauce to taste
dash of Worcestershire
1/4 c. Aberlour scotch, or sherry, or what have you.
1 c. cream, preferably seaweed-free
|Preparation:||In a medium-sized heavy skillet, melt butter and cook flour to make a roux.
Add stock to roux, stirring. Set aside.
In soup pot, saute peppers and onion in olive oil until cooked.
Add the stock + roux to soup the pot.
Add shrimp, tomato sauce, paprika, pepper, hot sauce, Worcestershire and scotch.
Simmer for a few minutes, and turn off the burner.
Add cream and blend until smooth, without making a terrific mess.
Add another 0.25 lb shrimp meat or so, if you like.
|Notes:||Eli and I took bits and pieces from 2-3 different shrimp bisque recipes we found, and ended up with this.|
|Equipment:||Serves one Cookoff.|