Shrimp Bisque with Crab and Tapioca

Name: Shrimp Bisque with Crab and Tapioca
Cook time: 1 h
Yield: 6
Ingredients: 1/4 cup vegetable oil; 1/2 pound medium shrimp, coarsely chopped, with shells and tails; 2 tablespoons all-purpose flour; 2 onions, finely chopped; 4 garlic cloves, chopped; 1 celery rib, chopped; 1/4 cup raw white rice, coarsely ground in a spice grinder; 1 thyme sprig; 1 bay leaf; 1 teaspoon crushed red pepper; 1 tablespoon tomato paste; 1/4 cup brandy; 2 cups bottled clam broth (16 ounces); 1 1/2 cups heavy cream; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon hot sauce; Salt; 2 cups whole milk; 1/2 cup small pearl tapioca (not instant), rinsed; 1 pound jumbo lump crab; Snipped chives, for garnish

Shrimp Bisque with Crab and Tapioca was pinched from <a href="http://www.foodandwine.com/recipes/shrimp-bisque-with-crab-and-tapioca" target="_blank">www.foodandwine.com.</a>

"Chef Way At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs...."

INGREDIENTS

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1/4 cup vegetable oil

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1/2 pound medium shrimp, coarsely chopped, with shells and tails

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2 tablespoons all-purpose flour

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2 onions, finely chopped

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4 garlic cloves, chopped

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1 celery rib, chopped

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1/4 cup raw white rice, coarsely ground in a spice grinder

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1 thyme sprig

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1 bay leaf

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1 teaspoon crushed red pepper

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1 tablespoon tomato paste

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1/4 cup brandy

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2 cups bottled clam broth (16 ounces)

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1 1/2 cups heavy cream

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1/2 teaspoon Worcestershire sauce

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1/2 teaspoon hot sauce

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Salt

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2 cups whole milk

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1/2 cup small pearl tapioca (not instant), rinsed

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1 pound jumbo lump crab

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Snipped chives, for garnish

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