Shrimp Bisque with Pernod

Name: Shrimp Bisque with Pernod
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Accompaniment:anise seed flatbreads; 1 bay leaf (not California); 3 carrots, chopped; 1 teaspoons cayenne; 2 ribs celery ribs, chopped; 8 servings Garnish: chopped fresh chives; 79 milliliters heavy cream; 8 servings Fresh lemon juice to taste; 1 medium onion, chopped; 118 milliliters Pernod; 2 Tbsps long-grain rice; 2 teaspoons salt; 567 grams shrimp, shelled and deveined, shells reserved; 2 Tbsps tomato paste; 59 milliliters 1/2 stick unsalted butter; 2 quarts water

Shrimp Bisque with Pernod might be just the main course you are searching for. One serving contains 236 calories, 16g of protein, and 11g of fat. This recipe serves 8. Head to the store and pick up celery, bay leaf, rice, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden.

Ingredients you will need

Butter

Pasta Shells

Shrimp

Equipment you will use

Pot

Add Pernod and boil, stirring frequently, until most of liquid is evaporated.

Ingredients you will need

Pernod

Add water and bay leaf and simmer, uncovered, 20 minutes.

Ingredients you will need

Bay Leaves

Water

Pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them.

Ingredients you will need

Shrimp Stock

Pasta Shells

Equipment you will use

Sieve

Bowl

While stock is simmering, cook shrimp with salt to taste in 1 tablespoon butter in a 6-quart heavy pot over moderate heat, stirring frequently, until just cooked through, 3 to 4 minutes.

Ingredients you will need

Butter

Shrimp

Stock

Salt

Equipment you will use

Pot

Transfer with a slotted spoon to a bowl.

Equipment you will use

Slotted Spoon

Bowl

Add remaining 2 tablespoons butter to pot, then cook carrots, celery, and onion over moderate heat, stirring, until softened. Stir in rice, tomato paste, cayenne, salt, and shrimp stock and simmer, covered, until rice is tender, about 20 minutes. Set aside 12 shrimp and stir remainder into bisque.

Ingredients you will need

Shrimp Stock

Tomato Paste

Carrot

Ground Cayenne Pepper

Bisque

Butter

Celery

Shrimp

Onion

Rice

Salt

Equipment you will use

Pot

Purée bisque in batches in a blender (use caution when blending hot liquids), then pour through fine sieve into another pot. Stir in cream and cook over low heat until heated through (do not boil). Stir in lemon juice and salt to taste.

Ingredients you will need

Lemon Juice

Bisque

Cream

Salt

Equipment you will use

Blender

Sieve

Pot

Cut reserved shrimp into 1/4-inch dice, then use as part of garnish for bisque.

Ingredients you will need

Bisque

Shrimp

Bisque can be made 2 days ahead. Cool, uncovered, before chilling, covered.

Ingredients you will need

Bisque

Equipment

Ingredients

Servings:

8servings

Accompaniment:anise seed flatbreads 1

bay leaf (not California)3

carrots, chopped 1teaspoons

cayenne 2ribs

celery ribs, chopped 8servings

Garnish: chopped fresh chives 79milliliters

heavy cream 8servings

Fresh lemon juice to taste 1medium

onion, chopped 118milliliters

Pernod 2Tbsps

long-grain rice 2teaspoons

salt 567grams

shrimp, shelled and deveined, shells reserved 2Tbsps

tomato paste 59milliliters

1/2 stick unsalted butter 2quarts

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.