Portuguese Shrimp Bisque

• Seafood

  • 4 cups Clam
  • 2 1/4 lbs Tiger shrimp, black

• Produce

  • 2 Bay leaves
  • 1 Cooking onion, large
  • 2 cloves Garlic

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1/2 tsp Piri piri sauce
  • 1/2 tsp Worcestorshire sauce

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Black pepper, ground
  • 3 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Bread croutons, Plain

• Dairy

  • 1 cup Butter

• Beer, Wine & Liquor

  • 1 cup White wine, dry

• Liquids

  • 8 cups Water

Found on photosandfood.ca

Description

Ingredients

• 2 tbsp olive oil
• 1 large cooking onion, diced
• 2 cloves garlic, minced
• 8 cups of water
• 2.2 Lbs (1 kg) thawed black tiger shrimp, deveined with shell on (or other preferred shrimp)
• 2 bay leaves
• 1 cup butter (2 sticks)
• 1 cup all-purpose flour
• 4 cups clam juice (or fish stock)
• 1 cup dry white wine
• 2 Tbs tomato paste
• ½ tsp worcestorshire sauce
• ½ tsp piri piri sauce
• 3 tsp salt
• ½ tsp ground black pepper
• Plain bread croutons for garnish

Directions

• In a large pot, heat the olive oil on medium high.
• Add the onions and garlic and sauté until the onions are translucent.
• Add the water and bring to a boil on medium high.
• Add the shrimp and bay leaves to the boiling water.
• Once the water starts bubbling again, boil for about 5 minutes.
• Reduce the temperature to low.
• Using a slotted spoon, remove the shrimp from the water, set aside and let cool until you can handle the shrimp with your hands.
• Peel the shrimp, saving the shells.
• Set the peeled shrimp aside and add the shrimp peels back into the boiling water.
• Raise the temperature to medium high and cook for 15 minutes.
• Remove the bay leaves.
• Pour the broth through a cheese cloth, over a sieve into a large bowl.
• Set the shrimp broth aside.
• In the same pot (now empty) heat the butter on medium until its liquified.
• Sprinkle in the flour and whisk until the flour and butter form a paste.
• Keep whisking slowly for about 5 minutes or until the paste develops a nutty smell and light beige colour (this is a blond roux used to thicken the soup).
• Add in the clam juice, white wine, tomato paste, Worcestershire sauce, piri piri sauce, salt, pepper and the shrimp broth.
• Whisk everything together well and bring to a boil on medium high.
• Keep whisking until the soup starts to thicken.
• Reduce the temperature to medium, cover and simmer for 15 minutes (uncover and whisk every couple of minutes).
• Chop the cooked shrimp (each shrimp into about 3 pieces).
• Shut off the heat, add the shrimp pieces to the soup/bisque and stir.
• Pour the hot shrimp bisque into bowls and garnish with croutons and freshly ground pepper.
• Enjoy!