V
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.
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.