https://icxcpainter.blogspot.com/2017/01/champagne-shrimp-bisque-when-you-dont.html
Two years ago I posted this recipe that we had at the Fangman’s on New Years. This year we entertained our buddies, Mike and Cindy Baumer and I made this bisque to start the meal. What a pleasure it was and I followed the original recipe with a few minor exceptions.
Firstly, I again made my own stock using shrimp shells, onion, carrot and celery with a half head of garlic. I seasoned it and set it aside, tasting to make sure I liked it. I added a teaspoon of Fish sauce and a tablespoon of Better Than Bullion's Lobster base before being satisfied.
The day of serving I made the rest of the soup, making the portion larger as we had some additional guests. It was smooth and velvety with small bits of shallot and large chunks of shrimp. I added a tablespoon of tomato paste, mostly for color but it made a subtle variation in taste that was very pleasing.
Lastly, after heating the bisque, I added the cream, then the champagne. Exquisite flavors, just enough salt, creamy and smooth and simply unctuous. The Champagne made all the difference, topped with fresh chives, it was a triumph. Delicious!
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