E-Book:
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Printed Book:
21
Shrimp Bisque
Shell shrimp and place shells in a large saucepan with water, wine, peppercorns, lemon and parsley. Bring to a boil, then simmer for 20 minutes.
Remove from heat and let cool. Remove lemon slices, then blend in a food processor for 2 minutes. Strain through a cheesecloth into a bowl. Set broth aside. Toss fennel with lemon juice, set aside.
Heat olive oil in a large saucepan over medium heat. Add shallots and 1/2 of fennel. Sauté for 5 minutes, then stir in breadcrumbs, paprika, salt, pepper, and broth. Bring to a boil. De-vein shrimp and add. Simmer for 15 minutes.
Remove from heat and let cool. Puree the soup in a food processor until smooth, and return to the saucepan. Add red pepper and remaining fennel, then reheat soup until hot. Garnish soup with chopped parsley.
Ingredients:
1)
raw, headless jumbo shrimp: 1 lb
2)
water : 5 cup
3)
dry white wine: 0.25 cup
4)
peppercorns, crushed: 4
5)
lemon slices : 4
6)
springs of fresh parsley, stems bruised: 2
7)
fennel bulb, finely chopped: 1
8)
lemon juice: 1 cup
9)
olive oil: 2 tablespoon
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shallot, minced: 1
11)
gluten free breadcrumbs: 0.35 cup
12)
paprika: 0.25 teaspoon
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sea salt: 1 teaspoon
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black pepper: 0.25 teaspoon
15)
red bell pepper, chopped: 1
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chopped parsley for garnish:
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