SHRIMP BISQUE RECIPE | INA GARTEN | FOOD NETWORK
Steps:
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;
SHRIMP BISQUE - BAREFOOT CONTESSA - INA GARTEN RECIPE ...
Make and share this Shrimp Bisque - Barefoot Contessa - Ina Garten recipe from Food.com.
Total Time 45 minutes
Prep Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
- Strain and reserve the stock.
- Add enough water to make 3 3/4 cups.
- Meanwhile, heat the olive oil in a large pot or Dutch oven.
- Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
- Add the garlic and cook 1 more minute.
- Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
- Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
- Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
- In the same pot, melt the butter.
- Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
- Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
- Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.
- Season, to taste, and serve hot.
Nutrition Facts : Calories 609.3, FatContent 37.9, SaturatedFatContent 17.8, CholesterolContent 248.1, SodiumContent 1277.3, CarbohydrateContent 25.7, FiberContent 2.2, SugarContent 5.2, ProteinContent 29.4
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