#Yummy "Recipe" >> Cajun Shrimp Bisque






#YUMMY "RECIPE" >> CAJUN SHRIMP BISQUE


This food is very fresh, made from selected ingredients, which will make our body become healthier and fitter. And this food is authentic food from this country

From children to adults can enjoy this dish. Can be enjoyed for breakfast, lunch or dinner. 

We don't need to buy this food at a restaurant or market, because we can make it ourselves at home. So guys try it 😉




Ingredients :

  • For the Shrimp Stock:
  • 1 pound shrimp shells (shrimp to be saved for the bisque)
  • 1/2 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


For the Bisque:

  • 1 pound reserved shrimp
  • 4 Tbs. butter
  • 1/2 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


Steps :

  1. 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.
  2. 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.
  3. 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.
  4. Add the shrimp and cook until they’re pink 2 minutes.
  5. 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.
  6. Ladle up and serve with crackers!

Thank you for coming to my blog and enjoyed to try to make this food at home, good luck





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