Friday, April 24, 2009

Shrimp Bisque

Our friend, Stephanie, had crab night at her house a while ago and it was a huge hit. She boiled half of the crabs in an broth seasoned with old bay and the other half in cajun seasonings. Then she let the liquid boil down and sent a batch of delicious crab broth home with me! Yay!

Sticking with the seafood theme, I decided to make a shrimp bisque out of it. I can't give you an exact recipe since I have no idea how much of what spices she put into the broth. But then again, I rarely give measurements on this blog anyway since I tend not to measure things, so I guess it's not that different from usual. My typical method of cooking is to spin my spice rack around, grabbing whatever catches my eye, and tossing it in. I give it a taste and adjust accordingly. This usually results in something decent :)

- Leftover crab broth
- Onions
- Carrots
- Celery
- Garlic
- Tomatoes
- Tomato paste
- Rice
- Butter
- Flour
- Shrimp
- Soy milk (or cream)
- Water
- Paprika
- Salt
- Pepper
- Parsley

- Melt some butter in a heavy pot and add the onions. Sweat them until they're soft.
- Melt more butter if necessary. Add flour and mix, cooking it down to get rid of the raw flour taste and make a roux.
- Toss in the chopped carrots, celery, garlic, tomatoes, tomato paste, rice, crab stock, water if necessary.
- Bring everything to a boil and let it simmer until the vegetables are soft.
- Season to taste with salt, pepper and paprika.
- Using a stick blender, blend the soup until everything is smooth and creamy.
- Mix in the cream (I used soy milk) and add the shrimp. Stir until the shrimp is cooked.
- Garnish with parsley and serve.


That Girl said...

Believe it or not, I actually have shrimp in the freezer waiting to be made into bisque...when I feel like cooking for myself again.

lisaiscooking said...

Sounds delicious! Lucky you to be the recipient of some crab broth!

Christina Kim said...

Being from Maryland (originally), I am a big fan of crabs cooked with Old Bay. It's a tradition in my parts! Your shrimp bisque looks and sounds delicious, and I like how you used soy milk instead of cream. Delicious!!

What's Cookin Chicago said...

Looks awesome and from the ingredients, I bet it was flavorful too!

ShoeFanatic614 said...

This looks so good! I will definitely be making this the cajun way very soon!

Tangled Noodle said...

Wonderful! Bisque is one of my husband's favorites but all the recipes I find are so rich with cream and butter. I much prefer your delicious version here.

Dragon said...

This is one of my favourite soups. Yours looks so delicious.

Kelly said...

I think your bisque looks lovely and rich! I love to eat bisque with crusty bread for dipping.

stephchows said...

I love using what some people would just toss away to make something great!

Sara said...

I actually have crab broth in the freezer, I made it months ago and have been waiting for the right recipe to come along. I definitely want to make this!

Sophie Sportende Foodie said...

Waw....Looks really delicious!! I adore this!

Juliana said...

Looks delicious! The combination of flavors are awesome.

MaryBeth said...

Thank you for sharing this with me, we have been talking about making something like this and I think yours is just the ticket!!

Cate O'Malley said...

I love Shrimp Bisque, but have never made it - this one is making my mouth water!

Elizabeth said...

This looks amazing!