REC: New Orleans Shrimp Bisque

Discussion in 'Food and nutrition' started by Victor Sack, Sep 16, 2005.

  1. Victor Sack

    Victor Sack Guest

    Yet another recipe from _Galatoire's Cookbook_ by Leon Galatoire.

    Victor

    Shrimp Bisque

    Now, this is a true specialité of Creole cuisine. It carries all the
    essences of fine Creole cooking, including the fact that it takes a fair
    amount of time to prepare.

    The addition of the Shrimp Balls, although not absolutely necessary,
    enhances the soup so measurably that you would not want to prepare the
    soup without going out the distance to prepare the garnish.

    2 quarts water
    Salt to taste
    1/8 teaspoon cayenne pepper
    2 pounds shrimp
    2 tablespoon clarified butter
    1 medium yellow onion, chopped
    1 rib celery, chopped
    2 tablespoons flour
    1/2 cup breadcrumbs
    1/8 teaspoon thyme
    Salt to taste
    White pepper to taste

    In a soup pot, bring the water to a rolling boil. Season with salt and
    cayenne pepper. Boil the shrimp for 15 minutes. Strain the shrimp,
    reserving the stock for soup. Lay the shrimp out flat and allow to cool
    enough to handle.

    Peel, devein, and rinse the shrimp, then chop or mince.

    In a medium pot, sauté the onions and celery in butter over medium low
    heat until tender. Add the flour, stirring constantly for about a
    minute. While stirring constantly, gradually add enough shrimp stock to
    achieve a soup-like texture. Reserve remaining liquid to adjust
    consistency.

    When this mixture is well blended, add the minced shrimp and simmer for
    about 5 minutes, then add the bread crumbs and mix well. Remove from
    the heat, then strain through a sieve, separating the liquid from the
    shrimp mixture. Reserve half the shrimp mixture for Shrimp Balls and
    return the other half to the soup pot.

    Season the soup with thyme, salt, and white pepper. Purée, and transfer
    to an earthenware pot. Set aside.


    Shrimp Balls

    1 tablespoon clarified butter
    1/2 cup finely chopped green onions
    1/2 shrimp mixture
    2 tablespoons fine bread crumbs
    2 tablespoons of soup
    1 egg yolk
    1 tablespoon finely chopped parsley

    To make shrimp balls, preheat the oven to 350°F. Sauté green onions in
    butter until tender. Add reserved shrimp mixture and bread crumbs.
    Moisten with 2 tablespoons of the soup. Remove from the heat and blend
    in an egg yolk. Allow to cool enough to handle, then roll into small
    balls. Place on a greased baking sheet and bake for 10 minutes. Place
    the shrimp balls into the soup, reheat, and serve 3 shrimp balls per
    serving. Garnish with a sprinkle of parsley.
     
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