Side Pannel
Shrimp Butter Bisque
- Prep Time: 15 mins
- Cooking Time: 1 hour 25 minutes
- Serves: 4 servings
Shrimp Butter Bisque
- Recipe Submitted by Cobb on 11/29/2014
Category: Soups, Healthy Recipes, Fish
Ingredients List
- 1 pound shrimp, peeled, deveined, and roughly chopped with shells reserved
- 1 tablespoon oil
- 1 tablespoon butter
- 1 cup onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 2 tablespoons flour (or rice flour for gluten free)
- 2 cups shrimp stock or chicken broth or dashi
- 2 cups water
- 1 (15 ounce) can tomatoes with juice, chopped
- 1/4 cup dry sherry
- 2 tablespoons brandy
- 1 sprig thyme
- 1 bay leaf
- 1/4 cup arborio rice
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 tablespoon butter
- 2 tablespoons dry white wine
- 1/4 cup dry sherry
- 2 tablespoons brandy
- 2/3 cup heavy cream
- salt and pepper to taste
- 1/2 lemon, juice
Directions
Heat the oil and melt the butter in a large sauce pan over medium heat, add the onion, carrots and celery and saute until tender, about 10-15 minutes.
Add the garlic and shrimp shells and cook for 2 minutes.
Mix in the flour and cook for 2-3 minutes.
Add the stock, water, tomatoes, sherry, brandy, thyme and bay leaf, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
Strain the liquid into another sauce pan and discard the solids.
Add the rice, tomato paste and paprika, bring to a boil, reduce the heat and simmer, covered, until the rice is cooked, about 20-30 minutes.
Melt the butter in a pan over medium heat, add the shrimp and saute until just cooked, about 2-3 minutes per side.
Add the wine and deglaze the pan.
Add half of the shrimp and the juices to the soup and puree until smooth with an immersion blender or in a food processor or blender.
Add the remaining shrimp, sherry, brandy and cream and heat to serve.
Season with salt, pepper and lemon juice.
Add the garlic and shrimp shells and cook for 2 minutes.
Mix in the flour and cook for 2-3 minutes.
Add the stock, water, tomatoes, sherry, brandy, thyme and bay leaf, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
Strain the liquid into another sauce pan and discard the solids.
Add the rice, tomato paste and paprika, bring to a boil, reduce the heat and simmer, covered, until the rice is cooked, about 20-30 minutes.
Melt the butter in a pan over medium heat, add the shrimp and saute until just cooked, about 2-3 minutes per side.
Add the wine and deglaze the pan.
Add half of the shrimp and the juices to the soup and puree until smooth with an immersion blender or in a food processor or blender.
Add the remaining shrimp, sherry, brandy and cream and heat to serve.
Season with salt, pepper and lemon juice.
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