Shrimp Bisque

Making soup is a fun all-day event on lazy winter days, but I don't have the time or desire to make a big batch on these warm weekday nights. Luckily, I can take a few short-cuts from the store and make great tasting shrimp bisque in about an hour. The store-bought seafood stock and peeled and de-veined shrimp make cooking quick and easy, but the final product is fancy enough to serve for a special occasion. You can always save extra stock or make your own in advance and keep it frozen to use for quick weeknight risotto or stews.

Shrimp Bisque:

• Melt 1 tbsp. butter in a large dutch oven.
• Add 1 lb. peeled and de-veined shrimp and cook for 4-5 minutes or until opaque.
• Remove shrimp from pot, remove tails, and set aside.
• Add 2 tbsp. olive oil to the pot, along with 3 c. diced carrot, celery, and onion*.
• Cook vegetables for 15-20 minutes, or until softened.
• Add 1/2 c. sherry to the pot and cook until mostly evaporated, about 2 minutes.
• Stir in 2 tbsp. tomato paste and 1/4 c. white rice. Then add 6 c. shrimp or seafood stock**, 1 bundle of parsley and thyme, and a few dashes of hot sauce.
• Cook the soup for 20-25 minutes, or until rice is cooked, and remove the herb bundle.
• Stir in the shrimp and season with salt and pepper.
• Working in batches, puree the soup in a blender*** and strain through a fine sieve.****
• Return strained soup to the pan, and stir in 1/2 c. heavy whipping cream and the juice of one lemon.
• Do a final check for seasoning and add more hot sauce, salt, and pepper as needed.

Serves four
*Save time by buying an already diced vegetable medley at the grocery store.
**I buy high-quality stock from my local seafood market.
***Or use a food processor.
****Add water if mixture is too thick. I added about 1.5 cups.