SV Solstice Recipes

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shrimp_bisque [2022/07/04 14:48]
jforbes created 		shrimp_bisque [2022/07/04 14:51] (current)
jforbes [Directions]
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 ===== Directions ===== ===== Directions =====
  
-  - Preheat oven to 375 degrees. Cut 9 shrimp in half lengthwise, and reserve for garnish. Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes. +  - Preheat oven to 375 degrees.  
-  - Meanwhile, heat 2 teaspoons oil in a large pot over medium heat. Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate. +  - Cut 9 shrimp in half lengthwise, and reserve for garnish.  
-  - Reduce heat to medium-low. Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes. Add shells, and cook for 2 minutes. Add tomato paste, and cook, stirring often, for 2 minutes. Add Cognac, and simmer until liquid has almost evaporated. Add the water, salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Uncover, and let cool to room temperature. Discard bay leaf.+  - Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes. 
 +  - Heat 2 teaspoons oil in a large pot over medium heat.  
 +  - Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate. 
 +  - Reduce heat to medium-low.  
 +  - Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes.  
 +  - Add shells, and cook for 2 minutes.  
 +  - Add tomato paste, and cook, stirring often, for 2 minutes.  
 +  - Add Cognac, and simmer until liquid has almost evaporated.  
 +  - Add the water, salt, peppercorns, bay leaf, and parsley.  
 +  - Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. 
 +  - Uncover, and let cool to room temperature. Discard bay leaf.
   - Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.   - Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.
-  - Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.) Stir in evaporated milk. +  - Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.)  
-  - Heat a medium saute pan over medium-high heat for 2 minutes. Add remaining 2 teaspoons oil. Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Season with pepper. Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.+  - Stir in evaporated milk. 
 +  - Heat a medium saute pan over medium-high heat for 2 minutes.  
 +  - Add 2 teaspoons oil.  
 +  - Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes.  
 +  - Season with pepper.  
 +  - Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.
shrimp_bisque.1656960489.txt.gz · Last modified: 2022/07/04 14:48 by jforbes

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