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Shrimp Bisque is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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1/2 cup diced salt pork
1/3 cup finely chopped shallots
1/3 cup chopped celery
1 cup one-half-inch cubed potato
4 cups fish stock or bottled clam juice and water
1 bay leaf
2 sprigs parsley
1/2 teaspoon thyme
1 1/2 pounds shrimp, shelled and deveined
1 1/2 cups heavy cream
1/4 cup dry white wine or one teaspoon lemon juice
Cooked rice
In a heavy kettle, render the salt pork until it gives up its fat and is crisp. Drain the bits and reserve. Sauté the shallots and celery in the pork fat until tender. Add the potato cubes, fish stock or clam juice and water and the bay leaf, parsley and thyme tied in a muslin bag. Bring to a boil and simmer fifteen minutes, or until potato pieces are barely tender. Add the shrimp and cook about 8 minutes, or until shrimp turns pink. Remove the muslin bag. Add the cream, reserved salt pork and wine or lemon juice and reheat. Season to taste. Serve over rice. Serves 4.
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