You have probably noticed that I am a bit of a shrimp fanatic and I am constantly on the lookout for new ways to enjoy shrimp. A while ago I came across a recipe for shrimp bisque on Kalofagas (originally from the Toronto Star by Marion Kane) that sounded like it might just be the ultimate shrimp dish. This soup uses shrimp in no less than 4 different ways. The shells are simmered in the broth to release their flavour, the body of the soup contains pureed shrimp, chopped shrimp and whole shrimp for garnish. I looked at a few recipes for shrimp bisque and I ended up choosing this one because I like the fact that the shrimp were sauteed in butter and then the pan was deglazed with wine to pick up the extra shrimp flavour. The recipe looks a bit long but don't let that intimidate you as the results are well worth he effort! The shrimp bisque was amazing! It was nice and thick and rich and creamy and full of shrimp flavour. I really enjoyed the texture that the pureed shrimp added to the soup and the every spoonful was filled with juicy succulent chunks of shrimp that were burst in your mouth good.
No comments:
Post a Comment