Shrimp Bisque (L'Academie De Cuisine)

By KDCooks

Culinary Skills Lab - Shellfish - 2/13/12
Chef Sandy Patterson

Ingredients

• 1 lb Shrimp(26-30 count), peeled, deveined
• 4 TB butter
• 1 onion diced
• 2 stalks celery, diced
• 1 leek
• 4 cloves garlic, minced
• 1/4 cup white wine
• pinch red pepper flakes
• 1 bouquet garni (thyme, parsley, peppercorns, bay leaves)
• 1/2 cup Arborio rice (used to thicken)
• 1 TB tomato paste
• 4 cups chicken stock
• 1 cup cream
• 1 cup milk
• juice of one lemon
• 1/4 tsp worcestershire
• 2 drops tabasco
• 2 TB parsley for garnish

Details

Servings 4

Preparation

Step 1

Chop ten pieces of the shrimp into 1/2 inch pieces.

Place 2TB butter in a medium saucepan and melt over medium heat. Add the onions, celery and lee and sweat for a few minutes, until soft

Add garlic and white wine and reduce wine until dry. Add tomato paste and stir for 1 minute. Add red pepper flakes, bouquet garni and rice - stir for 2 minutes. Add chicken stock and chopped shrimp and cook for 15 minutes.

Puree the soup in blender and pass through a mesh sieve, returning to pot when finished.

Cut the remaining shrimp in half lengthwise. Warm a small saute pan over medium high heat. Add 1 TB of oil. Season shrimp with salt & pepper and place in saute pan.

Cook, stirring occasionally for a few minutes, until cooked through.

Place a few piece of shrimp in each bowl. Warm bisque over medium heat and stir in cream, lemon juice, worcestershire sauce, and tabasco.

Season with salt & pepper

Pour soup over the shrimp into the bowls.

Garnish.