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Shrimp Bisque (recipes)


Shrimp Bisque

Yield: Makes 4 servings



Ingredients:



1/4cup butter or margarine

1pound medium raw shrimp, peeled, deveined and coarsely chopped into 1/2-inch pieces

2large green onions, sliced

1large clove garlic, minced

1/4cup all-purpose flour

1cup Fish Stock (recipe follows) or canned chicken broth

3cups half-and-half

1/2teaspoon salt

1/2teaspoon grated lemon peel

Dash ground red pepper

2tablespoons white wine (optional)

Lemon peel twists and sliced green onion tops

Whole shrimp for garnish









Preparation:





1.Melt butter in large saucepan over medium heat. Cook and stir shrimp, onions and garlic in butter until shrimp turns pink and opaque. Remove from heat.2.Blend in flour. Cook and stir just until bubbly. Stir in Fish Stock and cook until bubbly. Cook 2 minutes, stirring constantly. Remove from heat.3.Process soup in small batches in food processor or blender until smooth. Return soup to saucepan.4.Stir in half-and-half, salt, lemon peel, red pepper and wine. Heat through. Garnish, if desired.







Fish Stock

Yield: Makes about 10 cups stock



Ingredients:



1-3/4pounds fish skeletons and heads from lean fish, such as red snapper, cod, halibut or flounder

2medium onions

3stalks celery, cut into 2-inch pieces

10cups cold water

2slices lemon

3/4teaspoon dried thyme leaves, crushed

8black peppercorns

1Herb Bouquet*









Preparation:





1.Rinse fish; cut out gills and discard.2.Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.3.In stockpot or Dutch oven combine fish skeletons and heads, onions and celery. Add water, lemon, thyme, peppercorns and Herb Bouquet. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.4.Remove stock from heat and cool slightly. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing all bones, vegetables and seasonings; discard.5.Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.