January 26, 2018

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Shrimp Bisque

January 26, 2018

 

 You thought this was a design blog?

It is, it's just I also have a passion for cooking, so am always using recipes as inspiration (though I wing it most times).

 

So I thought I'd 'spice' it up by including a recipe I've loved recently.

 

I knew I wanted to make shrimp bisque for a while, just didn't have the time or focus necessary until the other night.

(You also need to know that I look at quantities, ingredients, then only sorta follow the amounts.   I do not post a recipe in the traditional sense.)

 

I invite you all to allow your creative side to experiment, 'wing it', and have fun.  Use this 'recipe' as a guide to new flavors.  Taste as you go if you are unsure. If a dish doesn't turn out quite the way you hoped, chalk it up to experience, and try again!  You will learn what works, as you go along.

 

 

Makes about 4 servings

 

 Ingredients I had ready:

 

Aproximately 3/4 lb. small fresh shrimp, shelled, with shells reserved

1 leek, 

3 cloves of garlic, chopped fine

half a carrot, half a tomato (leftover from salad earlier.  Might as well throw them in!) chopped

2-3 Tablespoons Olive Oil

2 Tablespoons tomato paste

2 cups seafood broth (or water)  I had clam broth I'd frozen before.

Cayenne pepper - pinch or more depending on your taste.

1/4 cup brandy

1/4 cup dry sherry

1 cup of heavy cream (or half and half to reduce calories)

salt and pepper to taste

 

 

Bring the seafood broth, shells with a dash of salt to a boil, then simmer while you chop veggies.

Wash leeks well.  Chop using both white and green parts.

Chop carrot, tomato, garlic.

 

In a dutch oven or soup pot add olive oil, heat to shimmering, add chopped carrot to soften.  Keep pot at medium heat, add chopped leeks, tomatoes, and stir often so as not to brown too much.

 

Strain shrimp shells reserving broth in a bowl.  Dispose of shells.

 

 

Add garlic, shrimp and stir about 3-4 minutes, till shrimp is no longer translucent.  Add brandy and sherry, stir again. Reduce heat to med. low.

Add about a half cup of broth, and carefully use an immersion blender to chop veggies, and shrimp into a paste.  Add more hot broth if too dry for blending.

Once fairly well ground up, add broth to pot, stir, bring heat up to med, till hot again.

Add cayenne pepper to taste, stir.

 

Add cream making sure not to boil soup.

 

Adjust seasonings,

Serve!  

 

Enjoy with a nice white wine, and salad!

Toasted bagette slices with garlic butter would be another great addition.

 

If I am having company, I'll add a pinch of chopped parsley as garnish to bowl, and/or a drizzle of good olive oil.

 

Let me know if you try this, and how it turns out?  I'd love to hear about your experience!

 

Mishi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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