I can’t get over this wonderful weather we’re having in South Louisiana! I sat on my patio this afternoon and didn’t sweat the entire time. Now that’s something! In fact, I ended up putting on a light sweater. Has fall finally graced Louisiana with its presence?
This chilly, breezy weather really had me craving a bowl of hot, creamy soup. I stumbled upon this recipe for Cajun shrimp bisque, and I must say, I was not disappointed with my choice. Now, I did add a bit more hot sauce than what’s called for, but, what can I say, that’s how we Cajuns like our food! Pair it with an off-dry, sweet Riesling to counter the heat.
For the Shrimp Stock:
* 1 pound shrimp shells (shrimp to be saved for the bisque)
* 1/2 medium onion, sliced
* 1 tsp whole black peppercorns
* 1 tsp coarse salt
* 2 dried bay leaves
* 1 Tbs. extra-virgin olive oil
* 2 Tbs. fresh parsley
* 6 cups water
For the Bisque:
* 1 pound reserved shrimp
* 4 Tbs. butter
* 1/2 medium onion, finely diced
* 2 celery stalks, finely diced
* 3 cloves garlic, minced
* 2 Tbs. all-purpose flour
* 2 Tbs. tomato paste
* 3 cups milk
* 2 cups shrimp stock
* 1 dried bay leaf
* 4 fresh basil leaves, torn
* 3 Tbs. hot sauce
* few pinches coarse salt
* 3 scallions, finely sliced
Bring the water to a boil and toss in all the stock ingredients. Boil for 20-30 minutes. Strain stock into a bowl or container and discard the solids. Melt the butter in a large skillet over medium-high. Add the onions, celery and garlic. Sauté until soft, 5 minutes. Add the flour and tomato paste and toss to coat the veggies. Remove pan from the heat. Stir in the milk and broth and whisk until combined. Add the bay leaf, torn basil and hot sauce. Put back on the heat and bring to a boil; reduce and simmer 10 minutes. Toss in some salt. Add the shrimp and cook until they’re pink, 2 minutes. Remove from heat and add the scallions. Ladle up and serve with crackers!
Originally posted at: Lafayette Real Estate News
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