Fridge-Clearing Shrimp Bisque
Fridge-Clearing Shrimp Bisque

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, fridge-clearing shrimp bisque. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Shrimp Bisque is a delicious way to make a wonderful recipe from ingredients in your fridge, and leftover shrimp heads and shells at a low cost. Shrimp, lobster or crab — try your favorite in this bisque. Add the stock, shrimp, salt, and pepper to the pan, and heat until the shrimp are pink and cooked through.

Fridge-Clearing Shrimp Bisque is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Fridge-Clearing Shrimp Bisque is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have fridge-clearing shrimp bisque using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Fridge-Clearing Shrimp Bisque:
  1. Take 60 g Shrimp shells
  2. Make ready 1 clove Garlic
  3. Take 50 g Carrot
  4. Take 100 g Onion
  5. Take 40 g Celery
  6. Take 1 tbsp Olive oil
  7. Make ready 100 ml White wine
  8. Get 150 g Puréed tomatoes
  9. Get 1 Dried bay leaf
  10. Get 500 ml Milk
  11. Get Salt & pepper
  12. Get Parsley (or cilantro)

Pour through a fine-mesh strainer set over a clean pot. Fast Shrimp Bisque. this link is to an external site that may or may not meet accessibility guidelines. Use shrimp and crab or use lobster or fish in the soup. If you're a purist, you know that a true bisque is a seafood soup, but it is often used to describe any creamy soup.

Steps to make Fridge-Clearing Shrimp Bisque:
  1. Chop the carrot, and slice the onion, garlic, and celery. I am a big fan of celery leaves because they are intensely flavored… so I add some as a bonus.
  2. Put the olive oil and sliced garlic to a pot, and cook over medium-low heat. When the garlic is lightly browned, add the shrimp shells and sauté for a while.
  3. When the shrimp shells turned pink, add all the carrot, onion and celery, and cook them over medium heat.
  4. When the vegetables are cooked, add the white whine and cook for a minute. Then add the puréed tomatoes (crush them as needed) and the bay leaf. Stir and cook over medium-low heat. When liquid is reduced by about half, turn off the fire and let it cool down for a while.
  5. After it's cooled, take out the bay leaf and pour everything else into a blender. Blend the solids until they turn into a purée.
  6. Strain the purée and put it back in the pot. Add the milk and cook slowly over low heat. Finish with salt and pepper to taste.
  7. Serve garnished with parsley. For a change, you could substitute the parsley for cilantro.

Defrost the bisque in the fridge and reheat gently over low heat to prevent it from getting too grainy and/or curdling. This low-fat shrimp bisque is packed with flavors of red pepper and tomato. I got four fairly skimpy bowls out of it. My son who is a very big eater was raiding my fridge after dinner. Cold winter days are the reason bisques were created.

So that’s going to wrap this up for this exceptional food fridge-clearing shrimp bisque recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!