Shrimp Bisque I

This recipe may take a little work but it taste great. To devein the shrimp use the tip of a sharp knife or a deveiner.

Step: 1

To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside.

Step: 2

Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.)

Step: 3

Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well.

Step: 4

Deglaze pan with brandy; add fish stock and simmer.

Step: 5

Thicken soup by adding small amounts of roux, each time mixing thoroughly.

Step: 6

Strain soup, pressing shells to extract all liquid.

Step: 7

In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.

Per Serving: 528 calories; protein 12.4g; carbohydrates 24.4g; fat 40.5g; cholesterol 155.1mg; sodium 884.7mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.