Cooked - Cajun Shrimp Bisque

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Home Pricing Community My Recipes

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Cajun Shrimp Bisque

4.0

1 pound shrimp shells (shrimp to be saved for the bisque)

½ medium onion, sliced

1 tsp whole black peppercorns

1 tsp coarse salt

2 dried bay leaves

1 Tbs. extra-virgin olive oil

2 Tbs. fresh parsley

6 cups water

1 pound reserved shrimp

4 Tbs. butter

½ medium onion, finely diced

2 celery stalks, finely diced

3 cloves garlic, minced

2 Tbs. all-purpose flour

2 Tbs. tomato paste

3 cups milk

2 cups shrimp stock

1 dried bay leaf

4 fresh basil leaves, torn

3 Tbs. hot sauce (I used Franks)

Few pinches coarse salt

3 scallions, finely sliced

Bring the water to a boil and toss in all the stock ingredients. Boil for 20-30 minutes. Strain stock into a bowl or container and discard the solids.
Melt the butter in a large skillet over medium-high. Add the onions, celery and garlic. Saute until soft, 5 minutes.
Add the flour and tomato paste and toss to coat the veggies. Remove pan from the heat.
Stir in the milk and broth and whisk until combined. Add the bay leaf, torn basil and hot sauce. Put back on the heat and bring to a boil; reduce and simmer 10 minutes. Toss in some salt.
Add the shrimp and cook until they’re pink, 2 minutes.
Remove from heat and add the scallions. Taste it. More salt? Do it. More hot sauce? Ohhhh yeah. Get it just right for your taste buds.
Ladle up and serve with crackers!

Course🍽️Main Course

Diets🥩Carnivore...

CategoryBisque

CuisineCajun

Occasions🍲Comfort Food🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 70 weeks ago

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