Wednesday, December 19, 2012
Shrimp and Vegetable Bisque
According to my food dictionary, bisque is supposed to be thickened with rice. I had already bought potatoes because this was originally going to be some kind of chowder. Whatever.
This was also going to help me use up milk. The potatoes made it creamy enough that I only added a cup. It's almost like a shrimp-tinged vichyssoise.
1 lb raw shrimp, with shell & tail
1/2 C chopped onion
1 medium carrot, peeled and sliced
1 C corn kernels
1 lb white potatoes, large dice (skin optional)
*1 C milk (optional)
salt and white pepper to taste
1. Shell shrimp, rinse, put shrimp in a bowl, and place bowl in fridge for a while. Put the shells in a small saucepan with 2 C water and bring to a boil. Reduce heat and simmer for 15 minutes while you chop up the veggies.
2. Place veggies in a larger saucepan. Strain shells out of shrimp stock and pour over veggies. Discard shells. If needed, add a little more water just to cover. Bring to a boil, reduce heat to simmer. Cover and cook until carrots and potatoes are soft, about 15 minutes. Turn off heat, stir in shrimp, and let residual heat cook the shrimp for 2 minutes.
3. Working in batches, purée soup in blender or food processor. If you remember, strain out a few shrimp to use as garnish. (I was tired and the pool guy was cleaning ants out of the jacuzzi. Things happen.) Return to saucepan and reheat. Season with salt and white pepper. If too thick or not creamy enough, add milk.
4. Serve hot immediately, or chill for a cold soup. If serving cold, check seasonings before dishing.
Difficulty rating :)