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Discussion Starter #1
made shrimp bisque tonight..

the boy demolished his, the girl asked for seconds, as did the wife.

guess it was good.

2 cloves garlic, crushed
2 cups white wine
2 tsp celery salt
pinch of cumin
pinch of basil

throw your pound of cleaned shrimp (60-90 ct) in there, bring to a boil and remove the shrimp, they'll be just cooked enough..

add a few tablespoons of white roux (equal parts oil and flour fried together a bit) to the leftover water + 2 more cups of water
small can of tomato paste
few dashes of hot sauce
salt/pepper to taste.. bring to a simmer and it'll thicken up.

add a quart of heavy cream, half cup of sour cream, and the shrimp, stir till heated and serve.

takes all of 20 minutes to do, and beats most fancy restaurant bisques out there
 

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next time I cook shrimp I'll try it sounds good
thx
 

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Hi MacGregor, It sounds enticing and good to eat. I may use some larger shrimp and heat it a little longer. Marla
 

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Discussion Starter #5
it's a "quick bisque" recipe, not really a proper preparation, but gets the job done. my usual bisque recipe takes around 3 hours.
 

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Heavy cream, crean cheese and shrimp? Sounds great, but I'll have to double up on the Lipitor before I try that one! Might just try it this weekend. Thanks!
 

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MacGregor,
You seem to know your way around the kitchen. But here's a tip you may use in your longer recipe but will work just as good in this one. Throw the shells in with the shrimp, there is a ton of flavor in them itty bitty shells! And they are easy enough to separate ftrom the shrimp. BTW, that shell trick works great with any other crustacean too.
 
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Discussion Starter #10
yeah, i wasn't clear, the shells were on the shrimp for the initial boil
 

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Please help me out here McGregor... Couple of questions in red in the quote below.

MacGregor said:
made shrimp bisque tonight..

the boy demolished his, the girl asked for seconds, as did the wife.

guess it was good.

2 cloves garlic, crushed
2 cups white wine
2 tsp celery salt
pinch of cumin
pinch of basil

throw your pound of cleaned shrimp (60-90 ct) in there Into the mix above?,

bring to a boil and remove the shrimp, they'll be just cooked enough..

add a few tablespoons of white roux (equal parts oil and flour fried together a bit) to the leftover water What water?

+ 2 more cups of water
small can of tomato paste
few dashes of hot sauce
salt/pepper to taste.. bring to a simmer and it'll thicken up.

add a quart of heavy cream, half cup of sour cream, and the shrimp, stir till heated and serve.

takes all of 20 minutes to do, and beats most fancy restaurant bisques out there
I do love bisque with some fresh french bread and butter.
 

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Discussion Starter #12
yeah, throw your pound of cleaned shrimp (deveined but leave the shell on for flavor) into the mix of water/wine

when you take the shrimp out, that'll be the leftover water that you add the roux into it
 

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kelbro said:
Thanks. I didn't see any water in the first part of the recipe, just the wine.

Gonna try this soon!
Kelbro,
Just a cooking tip. Never throw away all your cooking water for just about anything until you are sure you don't need it. Besides being half Slovak I am also half Italian and that is a classic method of slightly thickening pasta sauces by adding a ladle of cooking water to your sauce.

Here's another and it is similar. Whenever you boil vegetables, shellfish, etc. if you have room in the fridge/freezer save the liquid and use it in stocks/gravies. You then have an flavor boost instead of using pre-made stuff (cans, etc.). Save it in a plastic container or even in ice cube trays for smaller portions.
 

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Shramp! It's a ca'jun delight!The worst part about shramp is the after smell from cleaning and frying shramp! Do it outside. Same thing with crabs! Crawfish!

My little woman hates all the above! Lol!


ca'jun56
 
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Shy Star 23, welcome looks good, on I am hungry.
 
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