Cajun Shrimp Bisque
- Yield: 4 to 6 servings
Ingredients
- 1pound shrimp shells (reserve shrimp for bisque)
- 1/2medium onion, sliced
- 1tablespoon peppercorns, whole black
- 1teaspoon kosher salt
- 2-- dried bay leaves
- 1tablespoon olive oil, extra virgin
- 2tablespoons fresh parsley
- 6cups water
- 1pound shrimp
- 1/2stick butter
- 1/2medium onion, finely diced
- 2stalks celery stalks, diced
- 3cloves garlic, minced
- 2tablespoons All-purpose flour
- 2tablespoons tomato paste
- 1teaspoon basil, dried
- 1/2teaspoon cajun seasoning
- 1/2teaspoon everglades seasoning
- 1/2teaspoon cayenne pepper
- 1teaspoon hungarian paprika
- 3cups half and half
- 2cups shrimp stock
- 1-- dried bay leaf
- 3tablespoons louisianna hot sauce
- 1teaspoon kosher salt, to taste
- 3-- green onions
Instructions
- Add stock ingredients to water and bring to a boil; boil 20 to 30 minutes; remove from heat and strain. Discard solids reserving stock.
- In a large skillet melt butter; add onions, celery and garlic. Sauté until vegetable are tender about 5 minutes.
- Remove from heat; add tomato paste and flour. Stir gently to coat vegetables. Add basil, Cajun seasoning, everglade seasoning, cayenne, and paprika. Add half and half & 2 cups of the stock; whisk until well combined.
- Return to heat; add bay leaf and hot sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp in the last 2 minutes. Shrimp will be pink when done.
- Remove from heat and add green onions. Taste test; add additional seasonings if desired. Serve with crusty bread or crackers.