Shrimp Bisque with Bourbon
Source of Recipe
countryliving
List of Ingredients
1 lb large shrimp
1 Tbl olive oil
1 tsp salt
1/4 tsp pepper
4 Tbl bourbon
1 1/2 Tbl butter
1/3 c each celery and fennel
2 cloves garlic, chopped
1 1/2 Tbl tomato paste
1 Tbl flour
1/4 c white wine
1/4 c chicken broth
1/4 basmati rice
1/4 tsp each dried rosemary and thyme
4 Tbl heavy cream
Recipe
Cook shrimp. Peel, devein and coarsely chop all but 8 shrimp, reserving shells. Heat 1 Tbl oil in dutch oven over high heat. Season shrimp with 1/8 tsp each salt and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to pan and cook, stirring occasionally, till shells just begin to brown. Add 3 Tbl bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside.
Add 1 Tbl butter to pan and melt over medium heat. Add celery and fennel and cook for 10 min. Add onions, garlic and remaining salt and pepper and cook until onions are soft. Add tomato paste and cook until it begins to coat the bottom of the pan. Add remaining butter and melt. Add flour and cook, stirring constantly, to incorporate. Add wine, 2 1/2 cups water, broth, rice, herbs, shrimp shells and bring to a simmer. Cook until rice is tender, about 35 minutes. Run soup and shells through a food mill, discard solids and return to pan set over low heat. Add chopped shrimp, cream and remaining bourbon and cook until heated through. Melt remaining butter in a small skillet over high heat and saute until the reserved shrimp are cooked through--about 4 minutes. Divide soup among 4 bowls, garnish with shrimp and serve.
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