Elsabe’s Crohn’s friendly Prawn Bisque

TRH Elsabe's Crohn's friendly Prawn Bisque.

I adapted Ina Garten’s recipe.

Prawn Bisque
Ingredients:
1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts
1 tablespoon chopped garlic
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (½ stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven.
Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
Add the garlic and cook 1 more minute.
Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter.
Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.
Season, to taste, and serve hot.

I adapted as follows:
I replaced the leeks with 4 baby marrows and 1stem of celery.
I replaced the tomato puree with roasted butter nut squash and a bit of carrot juice.
It tasted just as delicious as the original recipe.

Recipe credit: Ina Garten
Adapted, Prepared, tried and tested by: Elsabe Potgieter Stegen

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This entry was posted in Seafood, Soup and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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