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Printed Book:

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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

10)

shallot, minced: 1

11)

gluten free breadcrumbs: 0.35 cup

12)

paprika: 0.25 teaspoon

13)

sea salt: 1 teaspoon

14)

black pepper: 0.25 teaspoon

15)

red bell pepper, chopped: 1

16)

chopped parsley for garnish:

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