Shrimp bisque

Shrimp Bisque

Makes 4 bowls

Section 1: veggies & roux

·       2 T of unsalted butter

·       1 Medium onion finely chopped

·       1 celery stalk, finely chopped

·       1/3 C finely chopped carrots

·       2 T all-purpose flour

Section 2: Add in’s

·       2 C fish stock or canned chicken broth

·       1 – 14.5 oz can of whole tomatoes, drained & chopped

·       ½ C dry white wine or fish stock

·       1 Bay leaf

·       1 tsp of dried marjoram

·       1/8 tsp of ground nutmeg

Section 3: finishing

·       1 lb. medium peeled & deveined shrimp cut into ½ inch pieces

·       2 C of heavy cream

·       ½ tsp salt

·       2 T of fresh lemon juice

Directions:

1.     Melt butter and sauté the veggies for 5 minutes, add flour to make a roux

2.    Stir in section 2, bring to a boil and reduce to a simmer for 15 minutes

3.    Food process the mixture in batches and return to the pan

4.     Add shrimp and cook uncovered for 1 minute

5.    Add cream and heat for about 2 more minutes until the shrimp are pink / opaque

6.    Remove from the heat, mix in the lemon juice and season with salt & pepper