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Cold Shrimp Bisque With A Smoked Shrimp Relish
3
2
Pound Large shrimp; head on
Tablespoon Olive oil
Salt; to taste
Freshly−ground white pepper; to taste
2
1
1
1
1
3
2
4
4
6
Cup Chopped onions
Cup Chopped carrots
Cup Chopped celery
Cup Brandy
/4 Cup Tomato paste
Garlic cloves; crushed
Bay leaves
Fresh tarragon sprigs
Fresh thyme sprigs
Black peppercorns
Water − (abt 1 gallon); to cover
4
4
1
2
Ounce Flour
Ounce Butter
Cup Heavy cream
Teaspoon Chopped fresh tarragon
Splash of brandy
Peel the shrimp, reserving the shells. In a large stock pot, over
medium−high heat, heat the oil. Add the shrimp shells. Season with salt and
pepper. Saute for 4 minutes. Add the mirepoix. Season with salt and pepper.
Saute for 4 to 6 minutes, or until tender. Carefully add the brandy and
flame, shaking the pan back and forth a couple of times. After the brandy
has cooked off, stir in the tomato paste. Cook for 2 minutes. Add the
garlic, bay leaves, tarragon, thyme, and peppercorns. Stir in the water.
Bring the liquid to a boil. Reduce the heat to medium and simmer for 45
minutes. In a mixing bowl, combine the flour and butter, mix well to make a
Beurre Manie, forming the mixture into a long about 1−inch thick stick. Wrap
the stick in plastic wrap and chill until firm. Strain the liquid. Wash out
the stock pot and place the liquid back into the pan and bring the liquid
back to a simmer. Whisk in the Beurre Manie a small piece at a time. Cook
for 20 minutes. Whisk in the cream. Season with salt and pepper. Remove from
the heat and cool completely. Refrigerate until completely chilled, about 2
hours. Preheat the smoker. Season the shrimp with salt and white pepper.
Place the shrimp in the smoker and smoke for 6 to 8 minutes, or until the
shrimp turn pink and the tails curl in. Remove from the smoker and cool.
Remove the soup from the refrigerator and season with salt and pepper. To
serve, ladle the soup into each bowl. Garnish each soup with 2 shrimp,
tarragon and a splash of brandy. This recipe yields 8 to 10 servings.
Cold Shrimp Bisque With A Smoked Shrimp Relish
152
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