Shrimp, Zucchini And Red Bell Pepper Bisque
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
40
Spice
49
Sweetness
54
Sourness
39
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
7 tbsps
Butter3 cup
Onion (chopped)3 cup
Celery (chopped)3 cups
Water (cold)2 cups
Clam Juice (bottled)1 cup
White Wine (dry)1 tsp
Dried Thyme1 tsp
Whole Black Peppercorns1 cup
All-Purpose Flour1 cup
Madeira3 tbsps
Tomato Paste1 medium
Zucchini (cut into 1/4-inch cubes)Directions:
1
Peel and devein shrimp; reserve shells
2
Coarsely chop shrimp
3
Place shrimp in small bowl; cover and refrigerate
4
Melt 1 tablespoon butter in heavy medium saucepan over medium heat
5
Add onion and celery
6
Cover and cook until tender, stirring occasionally, about 5 minutes
7
Add reserved shrimp shells, 3 cups cold water and next 5 ingredients
8
Bring liquid to boil
9
Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes
10
Strain shrimp stock; discard solids
11
Melt 4 tablespoons butter in heavy large pot over medium heat
12
Add flour and whisk until mixture bubbles but does not brown, about 3 minutes
13
Whisk in Madeira and tomato paste, then shrimp stock
14
Simmer until mixture thickens slightly, about 8 minutes
15
(Can be prepared 1 day ahead
16
Cool slightly
17
Cover and refrigerate
18
Bring soup to simmer before continuing
19
) Mix in half and half
20
Cook until soup is heated through (do not boil)
21
Season soup to taste with salt and pepper
22
Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat
23
Add zucchini and red bell pepper
24
Sauté until vegetables are crisp-tender, about 3 minutes
25
Add reserved shrimp
26
Sauté just until shrimp are cooked through and vegetables are tender, about 3 minutes longer
27
Season shrimp mixture with salt and pepper
28
Peel and devein shrimp; reserve shells
29
Coarsely chop shrimp
30
Place shrimp in small bowl; cover and refrigerate
31
Melt 1 tablespoon butter in heavy medium saucepan over medium heat
32
Add onion and celery
33
Cover and cook until tender, stirring occasionally, about 5 minutes
34
Add reserved shrimp shells, 3 cups cold water and next 5 ingredients
35
Bring liquid to boil
36
Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes
37
Strain shrimp stock; discard solids
38
Melt 4 tablespoons butter in heavy large pot over medium heat
39
Add flour and whisk until mixture bubbles but does not brown, about 3 minutes
40
Whisk in Madeira and tomato paste, then shrimp stock
41
Simmer until mixture thickens slightly, about 8 minutes
42
(Can be prepared 1 day ahead
43
Cool slightly
44
Cover and refrigerate
45
Bring soup to simmer before continuing
46
) Mix in half and half
47
Cook until soup is heated through (do not boil)
48
Season soup to taste with salt and pepper
49
Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat
50
Add zucchini and red bell pepper
51
Sauté until vegetables are crisp-tender, about 3 minutes
52
Add reserved shrimp
53
Sauté just until shrimp are cooked through and vegetables are tender, about 3 minutes longer
54
Season shrimp mixture with salt and pepper
55
Spoon 1/3 cup shrimp mixture into center of each bowl
56
Ladle soup around shrimp mixture and serve
57
Spoon 1/3 cup shrimp mixture into center of each bowl
58
Ladle soup around shrimp mixture and serve