Shrimp Bisque (with freezer directions)
https://youtu.be/NZ8r1Lf3LSg
Ingredients:
Broth
1 lb 20-25 shrimp peels
Peel from 1 onion
1 clove garlic smashed – including peels
2 tablespoons chopped parsley
5 ½ cups water
Salt and pepper
Bisque
2 tablespoons butter or ghee
3 carrots roughly chopped
1 onion roughly chopped
3 stalks celery roughly chopped
3 tablespoons flour
¼ cup brandy
Shrimp broth (Recipe above)
1 – 14.5 oz can peeled whole tomatoes
1/3 cup heavy cream
Shrimp
2 tablespoons butter or ghee
2 cloves garlic
1 tablespoon dried oregano
Salt and pepper
Directions:
Make the broth by combining all broth ingredients. Bring to a boil and lower to a simmer. Let cook for about 10-15 minutes. Strain all contents so you are left with a clear, flavorful broth.
In a large soup pot on medium heat, add 2 tablespoons of butter or ghee. Add the carrots, onions and celery and cook until they begin to soften and onions are translucent. Add the flour into the pot and stir to coat all the veggies. Let the flour cook out for about 30 seconds, then add the brandy to deglaze the pot.
Add the strained stock into the soup and stir. Bring to a light boil, then lower the heat to low and let simmer for about 20 minutes. Add in the tomatoes and stir.
Once the soup has cooled slightly, using an immersion blender or regular blender, blend until smooth. **Feezer directions begin here**
Add in the heavy cream.
Cook the shrimp with the remining butter, garlic, oregano, salt and pepper until pink and fully cooked through. Top each bowl of shrimp bisque with desired amount of shrimp and garlic butter sauce and enjoy!
**Freezer directions**
Place the soup into freezer safe containers leaving about an inch of space at the top. Let cool COMPELTELY before placing into the freezer. When ready to reheat, let thaw, place in a small or medium pot and let come to a light simmer. Add desired amount of heavy cream (depending on the size of your freezer container, but usually ¼ cup will work) and cook the shrimp the same way as mentioned above. Enjoy!
Shrimp Bisque (with freezer directions)
Ingredients
Broth
- 1 lb 20-25 shrimp peels
- Peel from 1 onion
- 1 clove garlic smashed – including peels
- 2 tablespoons chopped parsley
- 5 ½ cups water
- Salt and pepper
Bisque
- 2 tablespoons butter or ghee
- 3 carrots roughly chopped
- 1 onion roughly chopped
- 3 stalks celery roughly chopped
- 3 tablespoons flour
- ¼ cup brandy
- Shrimp broth Recipe above
- 1 – 14.5 oz can peeled whole tomatoes
- 1/3 cup heavy cream
Shrimp
- 2 tablespoons butter or ghee
- 2 cloves garlic
- 1 tablespoon dried oregano
- Salt and pepper
Instructions
- Make the broth by combining all broth ingredients. Bring to a boil and lower to a simmer. Let cook for about 10-15 minutes. Strain all contents so you are left with a clear, flavorful broth.
- In a large soup pot on medium heat, add 2 tablespoons of butter or ghee. Add the carrots, onions and celery and cook until they begin to soften and onions are translucent. Add the flour into the pot and stir to coat all the veggies. Let the flour cook out for about 30 seconds, then add the brandy to deglaze the pot.
- Add the strained stock into the soup and stir. Bring to a light boil, then lower the heat to low and let simmer for about 20 minutes. Add in the tomatoes and stir.
- Once the soup has cooled slightly, using an immersion blender or regular blender, blend until smooth. **Feezer directions begin here**
- Add in the heavy cream.
- Cook the shrimp with the remaining butter, garlic, oregano, salt and pepper until pink and fully cooked through. Top each bowl of shrimp bisque with desired amount of shrimp and garlic butter sauce and enjoy!
