Wednesday, July 3, 2013

Shrimp Bisque

Shrimp Bisque

Soups for my 5-day "non-chewable food diet"
Soup No. 1: Shrimp Bisque
Soup No. 2: Cream of Broccoli Soup
Soup No. 3: Pumpkin Soup

A dental procedure left me unable to eat anything that requires chewing for a couple of days. That meant all I could eat while I recuperate was soup. I know however that I will not subsist with only one kind of soup, so I made several in different flavors. One of them was shrimp bisque.

The recipe for shrimp bisque by Rachel Ray was incredibly easy, and I must confess that I chose it over the lot of recipes online precisely for that reason. Fortunately, the bisque came out delicious. Made with loads and loads of fresh shrimp, it is the heartiest among the soups I have prepared.

Rachel Ray suggests topping the soup with parmesan cheese. I agree completely because it complements the flavor of the seafood beautifully.

Shrimp Bisque

Ingredients
3 tablespoons EVOO
1 pound medium shell-on raw shrimp
Salt
4 large sprigs thyme
1 onion, chopped
1/2cup chopped celery
Cayenne
2 tablespoons tomato paste
1 cup white wine
2 tablespoons long-grain rice
1/2cup heavy cream

Directions
In a large saucepan, heat 2 tbsp, EVOO over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 minutes. Transfer the shrimp to a medium bowl and let cool slightly. peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 2- minutes. Strain the broth into a large glass measuring cup, pressing on the shells to extract any juices; discard the shells.

Add the onion, celery and remaining 1 tbsp. EVOO to the pot; season with salt and a pinch of cayenne. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomato paste then the wine. Bring to a boil and cook until the liquid is almost evaporated. Add the shrimp, broth and rice. Bring to a simmer and cook over low heat, skimming occasionally, until the rice is cooked, about 1 hour.

Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender, puree the soup with the remaining shrimp in batches; return to the pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne. Ladle the bisque into bowls; garnish with the reserved shrimp and the remaining thyme.

Serves 4

Source: Rachel Ray Mag

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