Cold Shrimp Bisque With A Smoked Shrimp Relish
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Cold Shrimp Bisque With A Smoked Shrimp Relish
  Shrimp    Bisque    Smoked    Relish  
Last updated 6/12/2012 1:00:14 AM. Recipe ID 23331. Report a problem with this recipe.
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      Title: Cold shrimp bisque with a smoked shrimp relish
 Categories: E.
      Yield: 4 Servings
 
      3 lb Large shrimp, head on
      2 tb Olive oil
           Salt and white pepper
      2 c  Chopped onions
      1 c  Chopped carrots
      1 c  Chopped celery
      1 c  Brandy
    1/4 c  Tomato paste
      3    Crushed garlic cloves
      2    Bay leaves
      4    Sprigs of fresh tarragon
      4    Sprigs of fresh thyme
      6    Black peppercorns
           Water to cover (about 1
           Gallon)
      4 oz Flour
      4 oz Butter
      1 c  Heavy cream
      2 ts Chopped fresh tarragon
           Splash of brandy
 
  Peel the shrimp, reserving the shells. In a large stock pot, over
  medium high, 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 form a Beurre Manie from
  the mixture into a long about 1-inch thick. Wrap the mixture 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 with 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.
  
  Yield: 8 to 10 servings
  




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Recipe ID 23331 (Apr 03, 2005)

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