CHILLED SHRIMP BISQUE
This is the 3rd recipe I have entered for a chilled soup discovered on our recent cruise & it was found in 1 of the 2 cookbooks I purchased while on-board ship. This is from *Carnival Creations* by Cyrus Marfatia, another Exac Chef of Carnival Cruise Lines. Chilled soups esp appeal to me for their make-ahead & serve w/ease benefit that allows you to put your time & effort into other courses of an elegant dinner party. The cookbook intro said "This chilled soup is an exquisite prelude for your featured entree, so expect nothing short of magnificent." The taste had already won my favor & the easy-fix prep was just a bonus. The recipe required a modification as an ingredient was not in the Zaar data base, so pls read my NOTE #2 following the prep steps. (Times were not given, have been estimated & 10 min was allowed for ingredient prep) *Enjoy* !
Provided by twissis
Categories Vegetable
Time 40m
Yield 6 6 oz soup servings, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook till onion is tender. Stir in bouillon granules + paprika & mix well.
- Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 minute.
- Add half-and-half & bring soup back to a slightly rolling boil.
- Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook till thickened, stirring constantly. Remove from heat. (See NOTE #1).
- Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tobasco) to taste pref & allow to cool.
- Cover, refrigerate overnite & serve soup chilled as needed.
- NOTE #1: Altho not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood, so I will prob opt to lightly puree the soup when removed from the heat in Step #4. Additionally, I see this soup garnished w/freshly snipped chives + 2-3 whole baby shrimp to add color & a finishing touch.
- NOTE #2: As orig written, the recipe called for 1 tsp *Shrimp Base* which was not found in the Zaar data base, but I googled it to discover it is basically a highly-concentrated shrimp stock. If available for you, use it in place of the bouillon granules which I listed in its place.
Nutrition Facts : Calories 120.1, Fat 5.6, SaturatedFat 2.4, Cholesterol 11.1, Sodium 555.4, Carbohydrate 5.4, Fiber 0.2, Sugar 0.8, Protein 3.2
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Luyanda Simphiwe
[email protected]I can't wait to try this recipe! It looks so easy and delicious.
Mehzabeen Mim
[email protected]This bisque is the perfect comfort food. It's warm, creamy, and satisfying.
Eturnitysway 6i
[email protected]I'm allergic to shrimp, so I substituted chicken. It turned out just as delicious.
Lexie Lhea
[email protected]This bisque is so good, I could eat it every day!
SuperMarioBrothers
[email protected]I love the combination of shrimp and corn in this bisque. It's a unique and flavorful dish.
Amen Sleshi
[email protected]This recipe is a keeper! I've made it several times, and it's always a crowd-pleaser.
Apon Khan
[email protected]I followed the recipe exactly, but my bisque turned out too thick. I think I should have added more liquid.
Hsgjsh Hshsjjs
[email protected]This bisque was easy to make and turned out great. I used frozen shrimp, and it still came out delicious.
Muzamil Ch
[email protected]I'm not usually a fan of bisque, but this recipe changed my mind. It was so flavorful and refreshing, perfect for a summer meal.
acoustic boy
[email protected]This shrimp bisque was a hit at my dinner party! The flavors were perfectly balanced, and the texture was creamy and smooth. I'll definitely be making this again.