Shrimp Bisque
Soups & Stews
Recipe courtesy of Herbsaint Restaurant, New Orleans, LA.
Serves 4 to 6
Ingredients:
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Shrimp Bisque Click image to enlarge |
Method:
In a heavy bottom sauce pot, sauté the onion, carrot, celery, and scallion with the spices until soft. Add tomatoes and shrimp and cook until tomatoes break down, about 15-20 minutes.
Add shrimp stock and water and simmer an additional 10 minutes then add the rice and cook another 15 minutes. Add the tarragon about 5 minutes before removing soup to strain. Put soup in small batches in a blender and blend until smooth, then strain. Return to heat and finish with a dash of brandy and Herbsaint, salt, cream, and butter.
A little hot sauce never hurts.
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