How to Prepare Delicious Fridge-Clearing Shrimp Bisque

Fridge-Clearing Shrimp Bisque. Shrimp Bisque is a delicious way to make a wonderful recipe from ingredients in your fridge, and leftover shrimp heads and shells at a low cost. Shrimp, lobster or crab — try your favorite in this bisque. Add the stock, shrimp, salt, and pepper to the pan, and heat until the shrimp are pink and cooked through.

Before you start the stock, you're going to make a roux, which will thicken the bisque. For this bisque recipe, sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor. Working in batches, purée bisque in a blender until smooth. You can cook Fridge-Clearing Shrimp Bisque using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Fridge-Clearing Shrimp Bisque

1. Prepare 60 g of Shrimp shells.
2. It's 1 clove of Garlic.
3. Prepare 50 g of Carrot.
4. You need 100 g of Onion.
5. You need 40 g of Celery.
6. You need 1 tbsp of Olive oil.
7. Prepare 100 ml of White wine.
8. Prepare 150 g of Puréed tomatoes.
9. You need 1 of Dried bay leaf.
10. It's 500 ml of Milk.
11. Prepare of Salt & pepper.
12. You need of Parsley (or cilantro).

Pour through a fine-mesh strainer set over a clean pot. Fast Shrimp Bisque. this link is to an external site that may or may not meet accessibility guidelines. Use shrimp and crab or use lobster or fish in the soup. If you're a purist, you know that a true bisque is a seafood soup, but it is often used to describe any creamy soup.

Fridge-Clearing Shrimp Bisque step by step

1. Chop the carrot, and slice the onion, garlic, and celery. I am a big fan of celery leaves because they are intensely flavored... so I add some as a bonus..
2. Put the olive oil and sliced garlic to a pot, and cook over medium-low heat. When the garlic is lightly browned, add the shrimp shells and sauté for a while..
3. When the shrimp shells turned pink, add all the carrot, onion and celery, and cook them over medium heat..
4. When the vegetables are cooked, add the white whine and cook for a minute. Then add the puréed tomatoes (crush them as needed) and the bay leaf. Stir and cook over medium-low heat. When liquid is reduced by about half, turn off the fire and let it cool down for a while..
5. After it's cooled, take out the bay leaf and pour everything else into a blender. Blend the solids until they turn into a purée..
6. Strain the purée and put it back in the pot. Add the milk and cook slowly over low heat. Finish with salt and pepper to taste..
7. Serve garnished with parsley. For a change, you could substitute the parsley for cilantro..

Defrost the bisque in the fridge and reheat gently over low heat to prevent it from getting too grainy and/or curdling. This low-fat shrimp bisque is packed with flavors of red pepper and tomato. I got four fairly skimpy bowls out of it. My son who is a very big eater was raiding my fridge after dinner. Cold winter days are the reason bisques were created.