Bisque - A true Cajun treat.
Submitted by: L. Mouton - Lafayette, LA
1 lb. medium shrimp
3 tbs. margarine or butter
2 cans reduced sodium chicken broth
1 cup. white wine
2 medium carrots, chopped
2 medium celery stalks, chopped
1 lg. onion chopped
2 tbs. long-grain rice (uncooked)
1 1/4 tsp. salt
1/4 tsp. cayenne pepper
1 bay leaf
1 14-1/2 oz. can diced tomatoes
1 cup Half-and-Half
1 tbs. brandy or dry sherry
Fresh chives for garnish
Shell and de-vein shrimp, reserve shells.
In 5 qt. Dutch oven (pot), melt 1 tbs. margarine or butter over
medium heat. Add shrimp shells and cook for 5 minutes stirring
often. Add chicken broth, wine and 1/2 cup water; heat to boiling on
high, reduce heat to low, cover and simmer 15 minutes. Strain broth
mixture into small bowl, pressing on shells with a spoon to extract
remaining liquid. Discard shells.
In same pot melt remaining 2 tbs. margarine or butter over
medium-high heat. Add shrimp and cook until opaque, about 3 minutes.
Using a slotted spoon, remove shrimp to a small bowl. To pot add
carrots, celery and onions; cook 10 - 12 minutes until lightly
Return broth mixture to pot, add uncooked rice, salt, red pepper
and bay leaf. Heat to boiling over high heat. Reduce heat to low,
cover and simmer 20 minutes, or, until rice is tender. Add tomatoes
with their juice and cook 10 minutes longer. Remove from heat,
discard bay leaf and add shrimp.
In blender with center part of cover removed to allow steam to
escape, blend shrimp mixture in small batches until pureed and very
smooth. Pour into large bowl after each batch. When done pour back
into the pot and add Half-and-Half and brandy. Heat thoroughly over
medium heat stirring. Do not boil, it may curdle!
Makes 10 cups or 10 first-course servings. Garnish with fresh
chives. May also be served as a main dish.