Chilled Shrimp Bisque

Submitted by twissis

"This is the 3rd recipe I have entered for a chilled soup discovered on our recent cruise & it was found in 1 of the 2 cookbooks I purchased while on-board ship. This is from *Carnival Creations* by Cyrus Marfatia, another Exac Chef of Carnival Cruise Lines. Chilled soups esp appeal to me for their make-ahead & serve w/ease benefit that allows you to put your time & effort into other courses of an elegant dinner party. The cookbook intro said "This chilled soup is an exquisite prelude for your featured entree, so expect nothing short of magnificent." The taste had already won my favor & the easy-fix prep was just a bonus. The recipe required a modification as an ingredient was not in the Zaar data base, so pls read my NOTE #2 following the prep steps. (Times were not given, have been estimated & 10 min was allowed for ingredient prep) *Enjoy* !"

 

• Ready In: 40mins
• Ingredients: 15
• Yields: 6 6 oz soup servings
• Serves: 6

ingredients

• 1 tablespoon margarine
• 1⁄4 cup onion (finely chopped)
• 1⁄4 cup celery (finely chopped)
• 1 teaspoon instant bouillon granules (shrimp flavor preferred if available, but otherwise use another fish or seafood flavor ~ See NOTE #2)
• 1⁄2 teaspoon paprika
• 2 cups fish stock
• 1⁄2 cup milk
• 1 teaspoon salt
• 1 bay leaf
• 1⁄2 cup half-and-half
• 1 tablespoon cornstarch
• 1 cup baby shrimp (coarsely chopped)
• 1⁄4 cup dry sherry
• 1 1⁄2 teaspoons lemon juice
• hot pepper sauce (to taste) (optional) or Tabasco sauce (to taste) (optional)

directions

1. In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook till onion is tender. Stir in bouillon granules + paprika & mix well.
2. Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 minute.
3. Add half-and-half & bring soup back to a slightly rolling boil.
4. Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook till thickened, stirring constantly. Remove from heat. (See NOTE #1).
5. Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tobasco) to taste pref & allow to cool.
6. Cover, refrigerate overnite & serve soup chilled as needed.
7. NOTE #1: Altho not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood, so I will prob opt to lightly puree the soup when removed from the heat in Step #4. Additionally, I see this soup garnished w/freshly snipped chives + 2-3 whole baby shrimp to add color & a finishing touch.
8. NOTE #2: As orig written, the recipe called for 1 tsp *Shrimp Base* which was not found in the Zaar data base, but I googled it to discover it is basically a highly-concentrated shrimp stock. If available for you, use it in place of the bouillon granules which I listed in its place.

Reviews

[evelynathens]

Delicious and very refreshing on a hot summer day. I thought all the ingredients were perfectly balanced, with nothing overpowering.