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| Name: | Shrimp Bisque - 2007 cookoff | Contributor: | Katy King |
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| Description: | Shrimp Bisque - 2007 cookoff | Posted: | 2007-10-23 |
| Key words: | shrimp | Category: | Soups |
| ID: | 847 | Updated: | 2007-10-25 07:11:43 |
| 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) some paprika 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 |
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| 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. |
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| 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. | ||