Shrimp Bisque

Ingredients

• 1/2 cup diced salt pork
• 1/3 cup chopped shallots
• 1/3 cup finely chopped celery
• 1 cup one-half-inch cubes potato
• 4 cups fish stock or bottled clam juice and water
• 1 bay leaf
• 2 sprigs parsley
• 1/2 teaspoon thyme
• 1 1/2 pounds shrimp, shelled and deveined
• 1 1/2 cups heavy cream
• 1/4 cup dry white wine or one teaspoon lemon juice
• Cooked rice

Directions

In a heavy kettle, render the salt pork until it gives up it's fat and is crisp. Drain the pork and reserve.
Saute the shallots and celery in the pork fat until tender. Add the potato cubes, fish stock or clam juice and water and the bay leaf, parsley and thyme tied in a muslin bag. Bring to boil and simmer 15 minutes, or until potato pieces are tender.

Add the shrimp and cook about eight minutes, or until the shrimp turn pink. Remove the muslin bag. Add the cream, reserved salt pork, and wine or lemon juice and reheat. Check the seasoning. serve in deep soup plates over rice.

Submitted 6/13/05.
Source: NY Times Heritage Cookbook
Submitted By: Joy Bowers
joybow@mtaonline.net
Shrimp Bisque