Rich Creamy Shrimp Bisque Recipe
Ingredients
| 1-1/2 pounds shrimp, shelled and deveined | ||
| Fresh lemon juice | ||
| Milk | 2 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
| 1/4 cup each minced onion and celery | ||
| Anchovy paste | 1 Teaspoon | |
| Bouquet garni of | ||
| Thyme Sprig | 1 Small | |
| Parsley sprigs | 3 | |
| 6 black peppercorns, lightly crushed | ||
| Bay leaf | 1 Small | |
| 1-1/2 tablespoons raw white rice | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Tabasco sauce, salt, white pepper and Worcestershire sauce to taste | ||
| Pimiento strips | ||
Directions
Cook 1/2 pound of the shrimp in rapidly boiling salted water with lots of lemon juice 2 to 3 minutes until pink; do not overcook.
Dice and reserve.
Combine rest of shrimp, milk, half-and-half cream, onion, celery, anchovy paste, bouquet garni and rice.
Cover, bring to gentle boil, lower heat and simmer 45 minutes, stirring occasionally.
Discard bouquet garni and puree.
Add cream and chill.
Adjust seasonings with Tabasco, salt, pepper and Worcestershire sauce and serve in chilled bowls.
Garnish with reserved shrimp and pimiento strips.
Dice and reserve.
Combine rest of shrimp, milk, half-and-half cream, onion, celery, anchovy paste, bouquet garni and rice.
Cover, bring to gentle boil, lower heat and simmer 45 minutes, stirring occasionally.
Discard bouquet garni and puree.
Add cream and chill.
Adjust seasonings with Tabasco, salt, pepper and Worcestershire sauce and serve in chilled bowls.
Garnish with reserved shrimp and pimiento strips.
Chef
