CAJUN SHRIMP BISQUE - DEE DEE'S

Cajun Shrimp Bisque - Dee Dee's image

Provided by Diane Atherton

Time 45m

Number Of Ingredients 28

SHRIMP STOCK
1 lb shrimp shells (just the shells go in the stock, reserve shrimp for bisque)
1/2 medium onion, sliced
1 Tbsp peppercorns, whole black
1 tsp kosher salt
2 dried bay leaves
1 Tbsp olive oil, extra virgin
2 Tbsp fresh parsley
6 c water
SHRIMP BISQUE
1 lb shrimp
1/2 stick butter
1/2 medium onion, finely diced
2 celery stalks, diced
3 clove garlic, minced
2 Tbsp all purpose flour
2 Tbsp tomato paste
1 tsp basil, dried
1/2 tsp cajun seasoning
1/2 tsp everglades seasoning
1/4 to 1/2 tsp cayenne pepper
1 tsp hungarian paprika
3 c half and half
2 c shrimp stock
1 dried bay leaf
3 Tbsp louisianna hot sauce
kosher salt, to taste
3 green onions, sliced

Steps:

1. Add stock ingredients to water and bring to a boil; boil 20 to 30 minutes. Removed from heat and strain. Discard solids reserving stock.
2. In a large skillet melt butter; add onions, celery and garlic. Saute' until vegetable are tender about 5 minutes.
3. Remove from heat; add tomato paste and flour. Stir gently to coat vegetables. Add basil, cajun seasoning, everglade seasoning, cayenne, and paprika. Add half and half & 2 cups of the stock; whisk until well combined.
4. Return to heat; add bay leaf and hot sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp in the last 2 minutes. Shrimp will be pink when done.
5. Remove from heat and add green onions. Taste test; add additional seasonings if desired. Serve with crusty bread or crackers.