Warm Up Your Day with Smoked Shrimp Bisque!
November 18, 2021
1 qt shrimp stock concentrate (recipe to follow)
1 qt heavy cream
1 cup tomato paste
2 cups smoked shrimp salsa (recipe to follow)
1/2 cup fried plantain crumbles for garnish (recipe to follow)
Heat stock, cream, and tomato paste in a stockpot and simmer for 30 minutes. Add salsa and season to taste. Serve in a warm soup bowl and garnish with plantain crumbles.
3 lbs 21-25 wild-caught American shrimp, peeled and deveined
2 cups finely diced beefsteak tomatoes
1 cup finely diced red onion
3 large jalapeno peppers finely diced
1/2 cup lime juice
Kosher salt to taste
Smoke shrimp on a stovetop smoker with hickory or other hardwood for 15 minutes. Remove from smoker and complete cooking in a 350 F oven (app 5-10 minutes). Dice shrimp and add to other ingredients. Stir and season to taste.
1 large green plantain
Slice thinly on a mandolin or vegetable peeler. Fry in 350 F oil until golden brown or they stop bubbling. Remove, drain, and cool. Crush into pieces app 1/8″
3 lbs shrimp shells
2 gal water
1 large white onion roughly chopped
1 bunch celery roughly chopped
2 large carrots roughly chopped
2 green bell peppers roughly chopped
1 tbsp crushed red pepper
1 tbsp kosher salt
2 tbsp Paul Prudhomme’s Blacked Redfish Magic or other cajun spice mix
Roast shells in a 350 F oven until golden brown (15 minutes). Remove and put in a large stockpot with all other ingredients and simmer until reduced by half. Strain through a fine sieve or cheesecloth. Continue to reduce until there is 1 quart.
Cook Time: 1.5 hours
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