28 January, 2012

Cajun Shrimp Bisque | Tasty Kitchen

Photo and inspiration recipe via Tasty Kitchen

Cajun Shrimp Bisque ingredients
Makes 4 servings
For the stock:
6 cups Water
Shells from 1-LB shrimp (reserve shrimp for bisque)
1/2 of medium onion, sliced
1 tsp whole black peppercorns
1 tsp coarse salt
2 whole dried bay leaves
1 Tbsp Extra-Virgin olive oil
2 Tbsp fresh parsley

For the bisque:
4 Tbsp butter
1/2 of medium onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
2 Tbsp all-purpose flour
2 Tbsp tomato paste
3 cups milk
2 cups Homemade Shrimp Stock
1 whole dried bay leaf
4 leaves fresh basil, torn
3 Tbsp Hot Sauce (e.g., Franks, Tabasco)
3 pinches coarse salt
1-LB reserved shrimp
3 whole scallions, thinly sliced, plus more for garnish


To make the shrimp stock: Bring the water to a boil in a stock pot and then toss in all of the remaining stock ingredients. Boil for 20-30 minutes. Strain the stock through a sieve into a bowl or container and discard the solids.

To make the bisque: Melt the butter in a large skillet over medium-high. Add the onions, celery and garlic. Saute until soft, 5 minutes. Add the flour and tomato paste and toss to coat the veggies. Remove pan from the heat.

Stir in the milk and stock and whisk until combined. Add the bay leaf, torn basil and hot sauce. Put the pot back on the heat and bring to a boil; reduce heat and simmer 10 minutes. Toss in some salt.

Use an immersion blender to puree the bisque for about 30 seconds. Add the shrimp and cook until the shrimp is pink, about 2 minutes.

Remove from heat. Add 3 scallions (sliced) and adjust seasonings.

Ladle into individual servings; garnish with more scallions and serve with crackers. 

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