Shrimp Bisque

Ingredients

• 1 lb shrimp
• 4 c. water
• 1 tsp salt
• Herb bouquet of parsley, crumbled dried thyme and bay leaf
• 2 tbsp uncooked rice
• 3 tbsp butter
• 1 small onion, minced
• 1/2 c. minced carrot
• 2 tbsp minced parsley
• 1 c. heavy cream
• sal
• 1 tsp curry powder (optional)
• Croutons or finely minced parsley or chives for garnish

Directions

Combine shrimp, water, salt & herb bouquet. Cook 5 minutes. Strain broth and reserve. Shell and devein shrimp. Add rice to reserved broth and simmer until rice is soft. In the meantime, heat butter. Cook onion, carrot and parsley till soft. Add to broth along with the shrimp. Whirl in a blender till smooth, doing half at a time, or grind shrimp before adding and force mix through a sieve. Add cream and salt to taste and curry powder. Add milk or more cream to the desired consistency. Reheat or chill. If serve hot, garnish with croutons; if cold, sprinkle with parsley.

Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth Burbage
burbage@pell.net
Shrimp Bisque