Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, fridge-clearing shrimp bisque. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fridge-Clearing Shrimp Bisque is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Fridge-Clearing Shrimp Bisque is something which I’ve loved my whole life.
out shrimp shells. the extra shrimp adds a lot of flavor and bulk. after pureeing it in the blender i put it in the fridge overnight, and reheated it the next day. At the end this was the best shrimp bisque that I have ever tasted if I did make it myself. As I was cleaning the kitchen I kept dipping into the leftover. FULL RECIPE BELOW Learn how to make your own shrimp bisque alongside our online culinary school chef in this video tutorial.
To get started with this recipe, we have to first prepare a few ingredients. You can have fridge-clearing shrimp bisque using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Fridge-Clearing Shrimp Bisque:
- Prepare 60 g Shrimp shells
- Make ready 1 clove Garlic
- Prepare 50 g Carrot
- Get 100 g Onion
- Get 40 g Celery
- Take 1 tbsp Olive oil
- Take 100 ml White wine
- Take 150 g Puréed tomatoes
- Make ready 1 Dried bay leaf
- Get 500 ml Milk
- Prepare Salt & pepper
- Prepare Parsley (or cilantro)
Create a personalized feed and bookmark your favorites. Cleaning and preparing raw or cooked shrimp involves essentially the same steps. Raw shrimp should be firm, translucent, and somewhat shiny, with no noticeable odor. Most of the time, raw shrimp will have the legs and shell, and often the head attached.
Steps to make Fridge-Clearing Shrimp Bisque:
- 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.
- 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.
- When the shrimp shells turned pink, add all the carrot, onion and celery, and cook them over medium heat.
- 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.
- 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.
- 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.
- Serve garnished with parsley. For a change, you could substitute the parsley for cilantro.
Raw shrimp should be firm, translucent, and somewhat shiny, with no noticeable odor. Most of the time, raw shrimp will have the legs and shell, and often the head attached. This incredible shrimp bisque has nourishing ingredients like broth, seafood, spices and healthy fats for a filling and delicious meal! This restaurant had an amazing seafood bisque and it was often the only thing I'd order for a meal because it was so incredibly good. Shrimp bisque is great for a weekend get-together or to surprise a loved one.
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