Cajun cuisine is one of my favorites and that's what I've been craving. I had shrimp in the freezer and half and half in the fridge. That's all I needed to get me started on this bisque. I checked out other recipes online and then I added my own spice combination and came up with a very tasty Shrimp Bisque. I was told I could sell it. Yes, it's that yummy!
Inspired from Bev Cooks.
Photo's are mine.
shrimp shells (just the shells go in the stock, reserve shrimp for bisque)
peppercorns, whole black
dried bay leaves
olive oil, extra virgin
onion, finely diced
celery stalks, diced
all purpose flour
1/4 to 1/2 tsp
half and half
dried bay leaf
louisianna hot sauce
kosher salt, to taste
green onions, sliced
How To Make cajun shrimp bisque - dee dee's
Add stock ingredients to water and bring to a boil; boil 20 to 30 minutes. Removed from heat and strain. Discard solids reserving stock.
In a large skillet melt butter; add onions, celery and garlic. Saute' until vegetable are tender about 5 minutes.
Remove from heat; add tomato paste and flour. Stir gently to coat vegetables. Add basil, cajun seasoning, everglade seasoning, cayenne, and paprika. Add half and half & 2 cups of the stock; whisk until well combined.
Return to heat; add bay leaf and hot sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp in the last 2 minutes. Shrimp will be pink when done.
Remove from heat and add green onions. Taste test; add additional seasonings if desired. Serve with crusty bread or crackers.
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