Recipe of the Day

It all started with this.

Last Thursday I fed my sourdough starters and had baking on my mind so I fed a third batch with a plan of baking a hearty sourdough boule.

Friday there was this.

 And on Saturday there was this.

Which naturally meant that on Sunday there would have to be this.... 

Shrimp Bisque

Serves 4

         Ingredients

• Extra virgin olive oil

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

• 2 ribs 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 reserved shrimp shells in the stock for about 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 homemade croutons from the last, surviving chunk of deer camp sourdough bread.  Serve with crusty bread so you can sop-up every last spoonful of this goodness.

• The first time I made this recipe I thought the amount of spices was scary-large.  Nope.  Do not hesitate to include as directed as there is very little 'heat' imparted to the flavor profile.  The chili powder, cumin and coriander combine to give the sweeter dairy component of this soup a rich and savory umami.    
  

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

steeping shells in the stock

Chef Jacques Pepin-style croutons from old bread - spritz with EVO and bake