Fire-Roasted Tomato, Mushroom And Shrimp Bisque
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F
2
Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil
3
Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat
4
This will help make it easier to remove the skin
5
Heat chicken stock in a medium saucepot over medium heat
6
Peel shrimp and add shells to the pot, reserving the shrimp
7
Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface
8
In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent
9
Add the mushrooms and cook until they begin to soften and give up their juices
10
Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells
11
Remove skin from the roasted tomatoes and add them to the pot
12
Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes
13
Chop most of the shrimp, small dice, reserving about 8 whole shrimp
14
Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp
15
Cover pot and let cook for 5 more minutes
16
Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm
17
Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper
18
Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint
19
Serve with croutons