Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, fridge-clearing shrimp bisque. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Fridge-Clearing Shrimp Bisque is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Fridge-Clearing Shrimp Bisque is something that I have loved my entire life.
Shrimp Bisque is a delicious way to make a wonderful recipe from ingredients in your fridge, and leftover shrimp heads and shells at a low cost. 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 recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 60 g Shrimp shells
- Get 1 clove Garlic
- Get 50 g Carrot
- Get 100 g Onion
- Prepare 40 g Celery
- Take 1 tbsp Olive oil
- Make ready 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)
Comfort food at its best, this velvety, red, creamy broth is infused with pungent flavors of Sweet cornbread captivates the savory soup and salty shrimp. Use a paring knife to clean and de-shell the shrimp before cleaning with water and cooking. Shrimp bisque is great for a weekend get-together or to surprise a loved one. I used this recipe for my first attempt at bisque.
Instructions 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.
We followed the recipe to a T and it required no tweaking. We were very surprised that it required none of the just-in-case seasoning we put out on the table. 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.
So that is going to wrap this up with this exceptional food fridge-clearing shrimp bisque recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
