Monthly Archives: January 2012

Shrimp Bisque

  • Shrimp Bisque - Jan 20123/4 pound medium shrimp, shelled and deveined (reserve shells)
  • 3 tablespoons olive oil
  • 1/3 cup dry sherry
  • 5 cups water
  • 1 bay leaf
  • 1 carrot, chopped
  • 1 large stalk celery, chopped
  • 1 medium onion, chopped
  • 1 tablespoon plus 1 teaspoon long-grain white rice
  • 1 tablespoon plus 1 teaspoon tomato paste
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream

Heat 1 tablespoon olive oil in a medium saucepan over medium high heat. Add shrimp shells and cook, stirring frequently, until the tails turn pink, about 2 minutes. Add sherry and cook, stirring frequently, until most of sherry is evaporated. Add water and bay leaf, bring the mixture to a boil; reduce to a simmer. Let simmer, uncovered, 20 minutes. Pour shrimp stock through a strainer into a bowl and press gently on the shells to release extra liquid. Discard shells and bay leaf.

While stock is cooking, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the shrimp and cook, stirring frequently, until cooked through (3-4 minutes). Move to a bowl and set aside. In the saucepan, add 1 tablespoon olive oil, carrots, celery and onion. Cook until the onion and celery are soft, about 5 minutes. Stir in shrimp stock, rice, tomato paste, cayenne pepper and salt. Cover the saucepan and simmer the mixture until the rice is tender, about 20 minutes. Reserve 4-8 shrimp for garnish and stir the remaining shrimp into the soup. Allow soup to cool 10 minutes. In a blender, puree the soup until smooth. Return soup to saucepan and stir in cream. Reheat on low. Serve in bowls and garnish with whole shrimp. Serves 4.

Mushroom Soup

  • Mushroom Soup-Jan20127 cups fresh mushrooms, sliced
  • 1 1/2 cups chicken broth
  • 1/2 cup chopped onion
  • 1/8 teaspoon dried thyme
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup half and half
  • 1 tablespoon sherry

In a large saucepan, cook mushrooms in broth with onion and thyme until tender (10-15 minutes). Reserve 2 cups cooked mushrooms for garnish and puree the rest of the mixture, leaving some chunks of vegetable in it. Set aside. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry. Place in bowls and garnish with remaining cooked mushrooms. Serves 6.