Chilled Shrimp Bisque (But You Decide Serving Temp Per NOTE #2)
January 20, 2015
Categories: Soups and Stews, Shellfish, Dairy, Vegetables, Entertaining, Summer, Gluten-Free, No Eggs, Wine more
"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!"
- 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 by Step Method
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.
Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 min.
Add half-and-half & bring soup back to a slightly rolling boil.
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).
Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tabasco) to taste preferences & allow to cool.
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
- No special items are required