Shrimp Bisque
- 1 pound shrimp (peeled, deveined, and roughly chopped, shells reserved)
- 1 tablespoon oil
- 1 tablespoon butter
- 1 cup onion (chopped)
- 1/2 cup carrots (chopped)
- 1/2 cup celery (chopped)
- 2 cloves garlic (chopped)
- 2 tablespoons flour
- 2 cups shrimp stock (or chicken stock or dashi)
- 2 cups water
- 2 cups canned tomatoes with juice (chopped)
- 1/4 cup dry sherry
- 2 tablespoons brandy
- 1 sprig fresh 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)
- Produce
- Bay leaf (1)
- Carrots (1/2 cup)
- Celery (1/2 cup)
- Garlic (2 cloves)
- Onion (1 cup)
- Thyme, fresh (1 sprig)
- Tomatoes, canned with juice (2 cups)
- Seafood
- Shrimp (1 pound)
- Shrimp stock (2 cups)
- Canned Goods
- Tomato paste (2 tablespoons)
- Cooking & Baking
- Flour (2 tablespoons)
- Oil (1 tablespoon)
- Paprika (1 tablespoon)
- Salt and pepper (1)
- Pasta & Grains
- Arborio rice (1/4 cup)
- Drinks
- Lemon (juice) (1/2)
- Water (2 cups)
- Dairy
- Butter (2 tablespoon)
- Heavy cream (2/3 cup)
- Beer, Wine & Liquor
- Brandy (4 tablespoons)
- Sherry, dry (1/2 cup)
- White wine, dry (2 tablespoons)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published February 17, 2009 (4 years ago).
16 people saved this recipe.
