Shrimp 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 brown.
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.
Enjoy...