Shrimp Bisque - 1

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1		Onion - chopped
1		Fennel bulb - chopped
1		Carrot - chopped
1/2 cup	118ml	Canned tomatoes - diced, with juices
1 lb	454g / 16oz	Garlic shrimp - master recipe - chopped
1/4 cup	59ml	Dry white wine
5 cups	1185ml	Shrimp stock - master recipe
		**or**
		Water
1/4 cup	40g / 1.4oz	Long-grain white rice
1		Bay leaf
		Salt and pepper - to taste
1		Cayenne pepper
1 tablespoon	15ml	Fresh thyme - chopped

Recipe Instructions

Melt the butter in a large, heavy saucepan over high heat. Add the onion, fennel and carrot, and saute until they begin to brown, about 5 minutes.

If using uncooked Garlic Shrimp, add now and saute for 5 minutes. Add the wine and boil until almost all the liquid evaporates, about 3 minutes. Add the Shrimp Stock or water, rice and bay leaf.

If using cooked Garlic Shrimp, add them now. Bring to a boil. Reduce heat and simmer until the rice is very tender, about 25 minutes.

Working in batches, puree the bisque until smooth. Strain through a fine strainer into a saucepan, pushing as much of the solids through the strainer as you can. Bring to a simmer. Season with cayenne, salt and pepper. Stir in the thyme.

See Notes for menu suggestions.

Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

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