Shrimp Bisque Recipe
Tickle your taste buds with this Shrimp Bisque recipe. The primary ingredient in this is Shrimp. This Shrimp Bisque as a Side Dish is a winner! This Shrimp Bisque recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
3 tablespoons olive or salad oil
1 1/2 pounds medium-sized shrimp, shelled and deveined
4 tablespoons butter or margarine
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 1/2 cups water
1 cup dry white wine
1/4 cup regular long-grain rice
1 teaspoon salt
1/4 teaspoon ground red pepper
3 chicken-flavor bouillon cubes or envelopes
1 bay leaf
1 14 1/2- to 16-ounce can tomatoes
2 cups heavy or whipping cream
Directions
1. In 4-quart Dutch oven over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with slotted spoon. Discard shells, leaving flavored oil in Dutch oven.
2. Add shrimp to oil and cook over medium-high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl.
3. Reduce heat to medium; add butter or margarine, onion, carrot, and celery; cook, stirring occasionally, until tender.
4. Stir in water and next 6 ingredients, and heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove Dutch oven from heat.
5. Discard bay leaf. Drain juice of tomatoes into rice mixture. Remove seeds from tomatoes; stir tomatoes into rice mixture and add cooked shrimp.
6. Spoon one-half of shrimp mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with remaining shrimp mixture.
7. Return shrimp mixture to Dutch oven; stir in cream. Over medium heat, heat just to boiling.
2. Add shrimp to oil and cook over medium-high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl.
3. Reduce heat to medium; add butter or margarine, onion, carrot, and celery; cook, stirring occasionally, until tender.
4. Stir in water and next 6 ingredients, and heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove Dutch oven from heat.
5. Discard bay leaf. Drain juice of tomatoes into rice mixture. Remove seeds from tomatoes; stir tomatoes into rice mixture and add cooked shrimp.
6. Spoon one-half of shrimp mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with remaining shrimp mixture.
7. Return shrimp mixture to Dutch oven; stir in cream. Over medium heat, heat just to boiling.
