Dinner for 4
Shrimp Bisque
Shells, vegetables, wine, and cream make a smooth shrimp soup finished with tender shrimp and Creole seasoning.
$4.08per serving $$$
50 minstart to table
4servings
Cajun and CreoleFamilyLunchesDinnersCold-weather comfortWinter
Ingredients
- 1 lb shrimp with shells
- 1 tbsp olive oil
- 1 rib celery
- 1 small carrot
- 1 small onion
- 2 cloves garlic
- 1 bay leaf
- 1/4 tsp black peppercorns
- salt (optional)
- 4 cups water
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine
- 2 cups shrimp stock
- 1 tbsp tomato paste
- 1 cup heavy cream
- 1 tsp creole seasoning
- freshly ground white pepper (optional)
- fresh parsley (optional)
Steps
- Peel the shrimp, refrigerate the meat, and simmer the shells, celery, carrot, onion, garlic, bay leaf, peppercorns, and 4 cups water in a pot for 25 minutes.
- Strain the stock into a bowl, measure 2 cups, and discard the shells and vegetables.
- Melt the butter in a large pot, whisk in the flour, and cook for 2 minutes.
- Whisk in the wine and shrimp stock, then stir in the tomato paste and simmer for 10 minutes.
- Add the cream, Creole seasoning, salt, and pepper, and simmer gently for 5 minutes.
- Add the shrimp and cook for 3 to 5 minutes, until firm and opaque throughout and at least 145 F.
Main ingredient on sale this week? See what to make with shrimp on sale.
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