Shrimp Bisque Poutine

Shrimp Bisque Poutine
Shrimp Bisque Poutine might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 779 calories, 35g of protein, and 50g of fat per serving. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of kosher salt and cracked pepper, sherry, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 55 minutes. Shrimp Bisque, Shrimp Bisque, and Shrimp Bisque are very similar to this recipe.

Instructions

1
For the shrimp gravy: Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes.
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ButterButter
ShrimpShrimp
GravyGravy
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2
Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve.
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Slotted SpoonSlotted Spoon
PotPot
3
Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes.
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ShallotShallot
ButterButter
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4
Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes.
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Tomato PasteTomato Paste
All Purpose FlourAll Purpose Flour
5
Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving.
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Salt And PepperSalt And Pepper
Shrimp StockShrimp Stock
Heavy CreamHeavy Cream
SherrySherry
ShrimpShrimp
All Purpose FlourAll Purpose Flour
SauceSauce
ThymeThyme
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WhiskWhisk
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1
Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok). Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet.
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2
Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.)
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French FriesFrench Fries
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3
Transfer to another baking sheet with a wire rack and season with salt and pepper.
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4
Plate the fries in a shallow bowl and top with the cheese curds.
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5
Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy!
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Lemon WedgeLemon Wedge
ShrimpShrimp
GravyGravy
ThymeThyme

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The St. Francis Sonoma County Sauvignon Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
St. Francis Sonoma County Sauvignon Blanc
St. Francis Sonoma County Sauvignon Blanc
Beautiful and bright, this Sauvignon Blanc offers refreshing aromas of honeydew melon and green apple backed by a cool minerality. Delicate tropical notes lead to a crisp finish of stone fruit and citrus.
DifficultyHard
Ready In55 m.
Servings6
Health Score8
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