Shrimp Bisque
Ready In: 1 hr
Serves: 4
Ingredients
- 1⁄2 cup olive oil
- 2 large carrots, chopped
- 1 onion, chopped
- 4 stalks celery, chopped
- 2 red bell peppers, chopped
- 1 teaspoon fresh oregano, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon fresh basil, minced
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
- 1 cup white wine
- 28 ounces tomatoes, canned diced
- 1⁄8 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 8 cups water
- 2 tablespoons butter
- 3 tablespoons flour
- 1 lb shrimp, peeled and deveined, finely chopped
- 1 cup whipping cream
- 1 teaspoon hot pepper sauce
Directions
- Heat the oil in a large saucepan over medium heat. Cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes.
- Add the wine and reduce by half, about 3 to 4 minutes. Add the tomatoes, cayenne and black pepper. Add the water. Simmer until the vegetables are very tender, 45 minutes. Puree the soup in batches and return to the saucepan.
- Blend the butter and flour together with your fingertips. Whisk the mixture into the pureed soup and bring to a boil. Add the shrimp, cream and hot pepper sauce and bring to a simmer (do not boil). Cook 1 to 2 minutes more until shrimp just turn opaque.
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