Creamy Shrimp Bisque

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When I first posted this recipe, I made it in a bread bowl. The other night, I had a serious craving for this bisque. I was able to find some beautiful jumbo farm raised shrimp in the shell, but, no bread bowl. Guess I got there too late; the bakery was wiped out. No matter! I can have it in a regular bowl just as well as a bread bowl.

I also looked at a few different ways to make it. Same basic recipe, but I made a few tweeks. I like using corn starch much more than flour.

Ingredients

  • 4 TBSP Butter
  • 1 C Mushrooms, sliced (any will do)
  • 1/2 C Green Onions, sliced
  • 2 Cloves Garlic, minced
  • 1 lb shrimp, raw, deveined, peeled (I also remove the tails. It’s a pet peeve of mine)
  • 2-3 C Chicken Broth
  • 3 TBSP Corn Starch
  • 1/2 C Milk or Heavy Cream (I prefer cream)
  • 1/3 C Dry White Wine
  • Parsley and Chives for garnish
  • *Optional- 2 tsp Crushed Red Pepper Flakes, more or less to your heat’s desire

Start by melting 3 TBSP of butter in a medium pot. Once melted, add mushrooms, green onions, *crushed red pepper flakes and garlic and cook on med/med-low until they begin to soften. You don’t want the onions or garlic to brown because it changes the flavor and you’re going for a fresh and light taste to this bisque.

Once the veggies have softened, add the chicken broth, wine and shrimp and bring the pot to a boil. It doesn’t take long for shrimp to cook, so keep an eye on it. If you are using jumbo shrimp and they are half in and half out of the soup, you may want to turn them to make sure it cooks evenly. Your pot and it’s contents are already hot, so it will come to a boil quickly. 

While your bisque comes to a boil, combine the flour and cream into a mixing bowl and whisk until combined. Pour directly into your pot as soon as your shrimp begins boiling and stir. This thickens your bisque. Bring it back up to a boil, then, reduce it to a simmer.

Add the last TBSP of butter. Stir until the bisque is heated through. Allow the bisque to thicken, then remove from heat and serve, garnishing with the roughly chopped parsley and chives.

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Posted on April 18, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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