This recipe makes a delicate bisque.
Shrimp Bisque
Ingredients
- 1/4 cup butter
- 1 onion sliced
- 2 ribs celery sliced
- 1 small carrot sliced
- 1 to mato chopped
- 3 cups water
- 1 bay leave
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 slice lemon
- 2 pounds shrimp peeled and deveined
- 1/2 cup dry sherry divided
- 1 cup heavy cream
Instructions
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Melt butter, and cook vegetables over medium heat in a heavy saucepan until tender. Add in the water, bay leave, salt, pepper, lemon slice, shrimp, and 1/4 cup of the sherry.
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Simmer the bisque for 30 minutes. Remove from heat and let the mixture cool to warm.
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Remove the bay leaf and lemon slice.
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Carefully puree the mixture in a blender in batches until smooth, and pour the bisque in the top of a double boiler. Stir in the cream and the rest of the sherry, and slowly heat up to the desire temperature.
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Serve warmed.
Recipe Notes
Adapted from Cooking Across the South, Oxmoor House, 1980.