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Bisque: Liberty's Shrimp Bisque




Source of Recipe


Ruby


Recipe Introduction


Can be make ahead.



List of Ingredients




1 1/2 lbs raw shrimp
6 tablespoons butter (Divided)
2 stalks celery, finely chopped
2 carrots, finely chopped
3 sprigs fresh thyme or 2 teaspoons dried thyme
1/2 cup sherry wine or brandy or clam juice
6 cups water
1 bay leaf
3 tablespoons long-grain rice
3 tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup half-and-half
2 tablespoons fresh lemon juice
Garnish Options
chives, Shrimp or parsley


Recipe



Peel & devein shrimp, refrigerate shrimp. Save shrimp shells.
In a Dutch oven , melt 3 tablespoons of butter at medium heat. Saute celery, carrots, onions, and thyme; occasionally stirring, until softened (about 5 minutes depending how hot your Dutch oven is.
Add shrimp shells; saute - stirring until pink (about 2 - 3 minutes).
Add sherry (Brandy or Clam Juice). Bring to a boil, scrap up any brown bits from bottom of Dutch oven. Add 6 cups of water and bay leaf. Return back to a boil.
Reduce heat and cover. Simmer for 30 minutes. Pour through a sieve or cheesecloth-lined strainer into a bowl. Press to extract all liquid. Return to Dutch oven.
Whisk in rice, tomato paste, salt and cayenne pepper; return cover and simmer until rice is tender (about 20 minutes).
While waiting - - melt remaining butter in a skillet over medium heat. Add shrimp and saute shrimp until pink and opaquie (about 4 minutes).
In blender, puree soup and shrimp (in batches - - 4 -5 batches)until smooth.
MAKE AHEAD: If you are making ahead, cool mixture. When completely cool refrigerate in an airtight covered container. (Can be refrigerated up to 2 days).
Shortly before serving; return soup to the Dutch oven. Whisk in 1/2 and 1/2 soup and bring to a simmer, BUT NOT BOILING. Add lemon juice.
Ladle in to warmed bowls. Garnish with chives and/or parsley and shrimp.

SERVES 8-12