Recipe of the Day

Shrimp Bisque

Serves 4

         Ingredients

• Extra virgin olive oil

• 6-7 scallions - chopped fine - white portion reserved separately from the green tops

• 1 rib of celery diced fine

• 2 garlic cloves, minced

• 3 T all-purpose flour

• 32 oz carton of low-sodium chicken stock

• 2 T tomato paste

• 1 pint heavy whipping cream

• 1 T chili powder

• 1 t ground cumin

• 1 t ground coriander

• 1 pound uncooked large shrimp, peeled and deveined – shells reserved 

  Directions

• In a covered sauce pan simmer the stock and shrimp shells for 30 minutes – remove from heat and allow to steep for an additional 30 minutes. Strain and reserve the stock.

• In a saucepan, saute onion and celery in EVO until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the stock, tomato paste, cream, all the spices and bring to a boil. Reduce heat; and simmer for 15 minutes. Soup should thicken to a creamy consistency.

• Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Garnish with thinly-sliced green onion tops, chopped parsley or cilantro and additional shrimp if desired. Serve with crusty bread so you can sop-up every last spoonful of this goodness.

Pro Tip - This recipe lends itself to expansion and improvisation. Inclusion of scallops, crab meat and par-cooked potatoes, additional garden vegetables along with the shrimp would make a very hearty solstice meal for a small crowd. Pair with Oktoberfest beer and white wine.