Chilled Shrimp Bisque (But You Decide Serving Temp Per NOTE #2)

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"This recipe is from "Carnival Creations Cookbook" by Cyrus Marfatia (Exac Chef of Carnival Cruise Lines) & was bought while on-board ship. Chilled soups appeal to me because of their make-ahead & serve w/ease benefit that allows you to put your time into other more labor-intensive courses of a dinner party. The cookbook intro said "This chilled soup is an exquisite prelude for a featured entree, so expect nothing short of magnificent." The taste had already won my favor & the easy-fix prep was a welcome bonus (Serving size is 9 ounces). Enjoy!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (291.6 g)
  • Calories 216.4
  • Total Fat - 9.8 g
  • Saturated Fat - 4 g
  • Cholesterol - 187.1 mg
  • Sodium - 1736.9 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.3 g
  • Protein - 23.4 g
  • Calcium - 154.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.1 mg

Step 1

In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook until onion is tender. Stir in bouillon granules + paprika & mix well.

Step 2

Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 min.

Step 3

Add half-and-half & bring soup back to a slightly rolling boil.

Step 4

Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook until thickened (stirring constantly). Remove from heat. Remove & discard bay leaf (See NOTE).

Step 5

Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tabasco) to taste preferences & allow to cool.

Step 6

Cover, refrigerate overnight & serve soup chilled as needed.

NOTE #1: Although not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood. So I would probably opt to lightly puree the soup when removed from the heat in Step 4. I also see this soup garnished w/freshly snipped chives % a few whole baby shrimp for color & a finishing touch


NOTE #2: Based on my experience w/another chilled soup recently & at the suggestion of a fellow cook, I believe this recipe should have temp serving options. So feel free to serve hot, warm, room temp or chilled. Your option to decide a preference.


Tips & Variations


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Related

TeresaS

I absolutely loved this bisque...the hubby didn't like it at all...I guess he doesn't care for chilled soups...I will have to cut it in half next time...I did find it a bit on the salty side but I think that has to do with some of the subs I made...I used "Better Than Bouillon" clam base for the granules and I used clam juice for the fish stock...so I will skip the salt on my next go around with this tasty dish...I did not puree the soup...I enjoy the little bits of crunch...this was packed full of shrimp...made for "For Your Consideration" tag game...updating this review...for lunch today I heated the Bisque and the hubby loved it...so there really are more options...

review by:
(31 Aug 2016)