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Christmas: Shrimp, Zucchini, and Red Pepper Bisque

Source of Recipe

From "Christmas 101" by Rick Rodgers


Recipe Introduction

"This creamy bisque is an outstanding first course. The chunky, colorful, colorful saut�ed shrimp-and-vegetable mixture not only provides the bulk of the flavor, it acts as a garnish, too. To avoid last-minute work, have all the saut� ingredients ready, then quickly cook them just before serving. The easiest serving procedure would be to stir the cooked shrimp and vegetables into the bisque. But I much prefer to bring a tureen of the soup to the table along with a bowl of the shrimp and vegetables and serve it from the head of the table, spooning the saut�ed mixture into each bowl of the soup�the splash of green, red, and pink in the creamy soup looks terrific."

List of Ingredients

◦ 1 pound medium shrimp with shells
◦ 7 tablespoons unsalted butter
◦ 1 small onion, chopped
◦ 1 small celery rib with leaves, chopped
◦ 2 cups bottled clam juice
◦ 1 cup dry white wine
◦ 2 sprigs fresh parsley
◦ ⅛ teaspoon dried thyme
◦ ⅛ teaspoon black peppercorns
◦ � cup all-purpose flour
◦ 2 tablespoons Madeira or dry sherry
◦ 1 tablespoon tomato paste
◦ 2 cups half-and-half
◦ � teaspoon salt
◦ � teaspoon freshly ground white pepper
◦ 1 medium zucchini, cut into �-inch dice
◦ 1 medium red bell pepper, cored, seeded, and cut into �-inch dice


Recipe

Peel and devein the shrimp, reserving the shells. Coarsely chop the shrimp; cover and refrigerate.

In a medium saucepan, heat 1 tablespoon of the butter over medium heat. Add the onion and celery. Cover and cook until softened, about 5 minutes. Add the shrimp shells, 3 cups cold water, the clam juice, wine, parsley, thyme, and peppercorns. Raise the heat to high and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Strain and reserve the stock (you should have 5 cups; add water as needed).

In a large, heavy-bottomed pot, melt 4 tablespoons of the butter over low heat. Whisk in the flour and let bubble, without browning, for 1 minute. Whisk in the sherry and tomato paste, then the reserved shrimp stock. Raise the heat to medium and bring to a simmer. Simmer until lightly thickened, about 3 minutes. (The bisque can be made up to this point up to 1 day ahead, cooled, covered, and refrigerated. Reheat gently before proceeding.) Add the half-and-half and cook until very hot but not simmering. Season with ⅛ teaspoon of the salt and ⅛ teaspoon of the pepper.

In a large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the zucchini and red pepper and saut� until just tender, about 7 minutes. Add the shrimp and cook until pink and firm, about 3 minutes. Season with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper. Transfer to a warmed bowl.

Pour the bisque into a warmed soup tureen. To serve, ladle the bisque into soup bowls, topping each serving with a spoonful of the shrimp and vegetable mixture.

Makes 8 servings