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Receta From Scratch Shrimp Bisque
by Global Cookbook

From Scratch Shrimp Bisque
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  Raciónes: 8

Ingredientes

  • 1 1/2 lb shrimp - (31/35 per lb)
  • 5 c. fat-skimmed chicken broth - (about)
  • 1 x onion - (1/2 lb) quartered
  • 4 x celery stalks - (3/4 lb total) cut into chunks
  • 1 x carrot - (3 ounce) peeled, and cut into chunks
  • 2 x dry bay leaves
  • 1 Tbsp. white peppercorns
  • 6 Tbsp. butter or possibly margarine
  • 4 x garlic cloves pressed or possibly chopped
  • 1/2 c. all-purpose flour
  • 3 c. half-and-half (light cream) Salt to taste Freshly-grnd black pepper to taste Dill sprigs for garnish

Direcciones

  1. Shell and devein shrimp; save shells. Rinse shrimp. Cut into 1/2-inch pcs.
  2. In a 5- to 6-qt pan, combine shrimp shells, 5 c. broth, onion, celery, carrot, bay leaves, and white peppercorns. Bring to a boil over high heat, cover, and simmer for 30 min. Pour broth through a strainer into a 2-qt glass measure or possibly bowl. If needed, add in more broth to make 5 c..
  3. Heat butter in same pan over medium heat. Add in garlic and stir just till limp, 1 to 2 min. Stir in flour.
  4. Off the heat, whisk broth and half-and-half into flour mix. Stir over medium-high heat till boiling, then boil for about 2 min. Add in shrimp and stir till pink, about 1 minute.
  5. Add in salt and pepper to taste. Ladle into bowls; garnish with dill and shrimp.
  6. This recipe yields 8 servings.
  7. Comments: Up to 1 day ahead, make soup, cold, cover, and chill. To reheat, stir often over medium heat. Set aside 8 cooked shrimp for garnish.