First Course for Holiday Meal
1-2 Days Ahead
1. Prepare the Shrimp Broth. Pulse the carrots, celery, onion, and garlic in a food processor until finely chopped, about 5 pulses; transfer to a bowl and set aside. Process 1 pound of the shrimp (with the shells) in the food processor until finely chopped, 10-15 seconds; transfer to the bowl with the vegetables and repeat with the remaining pound of shrimp.
2. Melt the butter in a large Dutch oven over medium-high heat. Stir in the chopped vegetables and shrimp, thyme, bay leaves, salt, and sugar. Cover and cook, stirring frequently, until the shrimp are pink and have released their juices and the vegetables are softened, about 10 minutes.
3. Stir in the flour and cook, stirring constantly, until thoroughly combined and lightly browned, about 1 minute. Stir in the clam juice, wine, broths, tomatoes, and 1/4 cup reserved tomato juice. Cover and bring to a boil. Uncover, reduce to a simmer and cook, stirring frequently, until the broth is thickened and flavorful, 50-60 minutes.
4. Strain the broth through a colander or wide-mesh strainer, pressing on the solids with the back of a ladle to extract all the liquid (you should have just under 3 quarts). Strain the broth again, to remove any fine bits, through a fine mesh strainer (or a large-mesh strainer lined with a double layer of damp cheesecloth) into an airtight container and refrigerate for up to 2 days.
45 minutes before serving
5. Finish the Bisque: Transfer the broth to a large Dutch oven and bring to a simmer over medium heat, about 15 minutes. Meanwhile, whip 1/2 cup of the cream to stiff peaks and season with salt and pepper to taste; set aside.
6. Stir the remaining 1 cup cream, shrimp, sherry, lemon juice, and cayenne into the broth and simmer until the shrimp are just pink, about 1 minute. Remove from the heat and season with salt and pepper to taste. When serving, dollop individual portions with the whipped cream and sprinkle with the chives.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 205 | ||
Calories from Fat: 92 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 104.5mg | 32 % | |
Sodium 258.4mg | 9 % | |
Potassium 213.8mg | 6 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 13.6g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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