Shrimp Bisque 

Whenever I make a recipe that calls for peeled shrimp, I save all the heads and shells in a ziploc bag in the freezer to use them later to make a delicious shrimp stock 🍤♨️
You also can make your own shrimp stock from scratch and turn it into this very tasty Shrimp Bisque Soup!

First, make the stock:
🍤 Heads and shells of 2 pounds shrimp 
🍤 1 1/2 tablespoon butter
🍤 1 onion
🍤 2 carrots
🍤 2 celery stalks 
🍤 3 garlic cloves
🍤 1 bay leave
🍤 3 fresh Thyme sprigs 
🍤 1 tablespoon whole peppercorns 
🍤 2 Mesteka pods (if available)
🍤 2 vegetable bouillon cubes
🍤 1 teaspoon seafood seasoning
In a large pot, on medium-high heat, melt butter and add all the shrimp heads and shells in. Stir and cook for 3 minutes to release all the flavors. 
Add the chopped onion, carrots, celery, garlic, bay leave, black peppercorns, Mesteka and Thyme; mix and cook for another 3 more minutes. 
Add hot water, enough to completely cover the shrimp shells and veggies. Add bouillon cubes, seafood seasoning and bring everything to a rolling boil. Lower heat to medium, cover and let it simmer for 25 minutes.
Remove lid and let the stock cool completely. Take out the bay leave, and purée the stock in the blender in batches. Lastly, strain it through a mesh sieve and set it aside.

For the Shrimp Bisque Soup, you’ll need:
🍤 2 tablespoons butter
🍤 2 Mesteka pods
🍤 1 1/2 pounds peeled and cleaned shrimp 
🍤 1 teaspoon Badia onion powder 
🍤 1 teaspoon Badia garlic powder
🍤 1/2 teaspoon Badia paprika 
🍤 1/2 teaspoon black pepper
🍤 3 tablespoons flour 
🍤 1 tablespoon tomato paste
🍤 Light cream to your taste; I added 3/4 cup of half & half
In a medium pot, melt butter and add 2 Mesteka pods in. Cut peeled shrimp into small size pieces, add it in and cook it until it starts to change in color; then season it with onion powder, garlic powder and black pepper.
Sprinkle the flour over the shrimp and stir for about a minute, until the flour is fully incorporated. This helps to thicken the soup later.
Stir tomato paste in, followed by the prepared shrimp stock, and simmer for about 10 minutes, while stirring occasionally to prevent flour lumps from forming.
Add cream or half and half and adjust the salt to your taste.
Bon Appétit ❤️


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