The Pioneer Woman Tasty Kitchen
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Cajun Shrimp Bisque

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Let’s bisque!

Ingredients

  • FOR THE SHRIMP STOCK:
  • 6 cups Water
  • 1 pound Shrimp Shells (The Shells From 1 Pound Of Shrimp; Reserve The Shrimp For The Bisque)
  • ½ whole Medium Onion, Sliced
  • 1 teaspoon Whole Black Peppercorns
  • 1 teaspoon Coarse Salt
  • 2 whole Dried Bay Leaves
  • 1 Tablespoon Extra-Virgin Oil
  • 2 Tablespoons Fresh Parsley
  • FOR THE BISQUE:
  • 4 Tablespoons Butter
  • ½ whole Medium Onion, Finely Diced
  • 2 stalks Celery, Finely Diced
  • 3 cloves Garlic, Minced
  • 2 Tablespoons All-purpose Flour
  • 2 Tablespoons Tomato Paste
  • 3 cups Milk
  • 2 cups Homemade Shrimp Stock
  • 1 whole Dried Bay Leaf
  • 4 leaves Fresh Basil, Torn
  • 3 Tablespoons Hot Sauce (Franks, Tabasco, Whatever You Prefer)
  • 3 pinches Coarse Salt
  • 1 pound Reserved Shrimp
  • 3 whole Scallions, Thinly Sliced Plus More For Garnish If Desired

Preparation

For the shrimp stock:

Bring the water to a boil in a stock pot and then toss in all of the remaining stock ingredients. Boil for 20-30 minutes. Strain the stock through a sieve into a bowl or container and discard the solids.

For the bisque:
Melt the butter in a large skillet over medium-high. Add the onions, celery and garlic. Saute until soft, 5 minutes. Add the flour and tomato paste and toss to coat the veggies. Remove pan from the heat.

Stir in the milk and stock and whisk until combined. Add the bay leaf, torn basil and hot sauce. Put the pot back on the heat and bring to a boil; reduce heat and simmer 10 minutes. Toss in some salt.

If you have an immersion blender, go ahead and stick it into the soup and blend it for about 30 seconds. At first I didn’t and my soup looked a bit separated. This definitely helped. If you don’t have an immersion blender, and your soup isn’t as creamy as you want it to look, ladle out 2 cups of the soup into a regular blender and blend until creamy. Add it back to the soup and stir to combine. Look bisque-y-er? Yeah.

Add the shrimp and cook until the shrimp is pink, 2 minutes.

Remove from heat and add the scallions. Taste it. More salt? Do it. More hot sauce? Oh yeah. Get it just right for your taste buds.

Ladle up, garnish with more scallions and serve with crackers!

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Profile photo of Karina

Karina on 4.1.2012

I made it several times: just perfect!

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