Thai Shrimp Bisque

Bisque is a smooth, creamy, highly seasoned soup of French origin, if you never get to France you can go to new Orleans or just made it yourself. It can be made from lobster, crab, shrimp or crayfish. Also, this creamy soups can be made from roasted and puréed vegetables are sometimes called bisques. This video will help you to get the jump start on how to prepare a Bisque. (Remember You can make it hearty like a stew).

Recipe:

Please don't  weep like a baby when you taste this. It is that good. The bisque is rich, creamy, and so very different than any soup or stew I really love this recipe so am sharing... Sandra

Thai Shrimp Bisque

1 T. olive oil

1 large stalk celery, finely diced

1/2 sweet onion, finely diced

1 t. sugar

2 T. tomato paste

2 t. garlic paste

1 t. ginger paste

1/4 t. cayenne pepper

1/4 cup flour

1- 12 ounce can Carnation Evaporated Milk

1- 14 ounce can light coconut milk

Kosher salt to taste

1 1/2 pounds raw, peeled, deveined, and tail-off med. shrimp

zest and juice of 3 small limes

1 1/2 T. Cognac

1/4 cup ginger ale

chopped salted peanuts

one bunch cilantro, chopped

In a large skillet having a fitted lid, saute over medium heat celery, onion, and sugar in olive oil until the vegetables are soft, about 10 minutes. Add tomato paste, garlic, and ginger and saute 1 minute. Add cayenne and flour, stirring well to coat the vegetables. Briskly whisk in both cans of milk, breaking up any clumps of vegetables. Cover and let simmer for about 7-10 minutes, stirring occasionally until thickened. At this point add Kosher salt to taste. Once the sauce is thickened, add the shrimp, zest and juice from the limes, Cognac, and ginger ale. Stir well, cover and let simmer rapidly for 6 minutes or until shrimp are pink and in a tight curl. Adjust salt. Remove from heat and serve immediately topped with chopped peanuts and cilantro. Serves 6.