Fridge-Clearing Shrimp Bisque
Fridge-Clearing Shrimp Bisque

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, fridge-clearing shrimp bisque. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fridge-Clearing Shrimp Bisque is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Fridge-Clearing Shrimp Bisque is something that I have loved my whole life.

FULL RECIPE BELOW Learn how to make your own shrimp bisque alongside our online culinary school chef in this video tutorial. Shrimp, lobster or crab — try your favorite in this bisque. Add the stock, shrimp, salt, and pepper to the pan, and heat until the shrimp are pink and cooked through.

To begin with this particular recipe, we must first prepare a few components. You can cook fridge-clearing shrimp bisque using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Fridge-Clearing Shrimp Bisque:
  1. Get Shrimp shells
  2. Prepare Garlic
  3. Get Carrot
  4. Get Onion
  5. Make ready Celery
  6. Make ready Olive oil
  7. Prepare White wine
  8. Make ready Puréed tomatoes
  9. Take Dried bay leaf
  10. Take Milk
  11. Prepare Salt & pepper
  12. Make ready Parsley (or cilantro)

We were very surprised that it required none of the just-in-case seasoning we put out on the table. Use shrimp and crab or use lobster or fish in the soup. If you're a purist, you know that a true bisque is a seafood soup, but it is often used to describe any creamy soup. Defrost the bisque in the fridge and reheat gently over low heat to prevent it from getting too grainy and/or curdling.

Instructions to make Fridge-Clearing Shrimp Bisque:
  1. Chop the carrot, and slice the onion, garlic, and celery. I am a big fan of celery leaves because they are intensely flavored… so I add some as a bonus.
  2. Put the olive oil and sliced garlic to a pot, and cook over medium-low heat. When the garlic is lightly browned, add the shrimp shells and sauté for a while.
  3. When the shrimp shells turned pink, add all the carrot, onion and celery, and cook them over medium heat.
  4. When the vegetables are cooked, add the white whine and cook for a minute. Then add the puréed tomatoes (crush them as needed) and the bay leaf. Stir and cook over medium-low heat. When liquid is reduced by about half, turn off the fire and let it cool down for a while.
  5. After it's cooled, take out the bay leaf and pour everything else into a blender. Blend the solids until they turn into a purée.
  6. Strain the purée and put it back in the pot. Add the milk and cook slowly over low heat. Finish with salt and pepper to taste.
  7. Serve garnished with parsley. For a change, you could substitute the parsley for cilantro.

This low-fat shrimp bisque is packed with flavors of red pepper and tomato. I got four fairly skimpy bowls out of it. My son who is a very big eater was raiding my fridge after dinner. Silky and rich shrimp / prawn bisque flavored with aromatics, finished with cream, is a delicious, easy and show stopping appetizer recipe. The shrimp bisque can be made a day in advance and kept covered in the fridge.

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