In need of a special recipe for someone with Crohn’s disease, do try this Crohn’s Friendly Prawn Bisque. Your family and friends will be pleased.
Crohn’s Friendly Prawn Bisque
When you need something for your friends that have Crohn’s disease, then you have to try this friendly Prawn Bisque. It tasted just as delicious as the original recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 – 10 servings depending on size 1x
- 1 pound large shrimp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tablespoons good olive oil
- 2 cups chopped baby marrow
- 1 stem of celery
- 1 tablespoon chopped garlic
- Pinch cayenne pepper
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1/3 cup roasted butternut squash and a bit of carrot juice
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
- Strain and reserve the stock. Add enough water to make 3 3/4 cups.
- Meanwhile, heat the olive oil in a large pot or Dutch oven.
- Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
- Add the garlic and cook for 1 more minute.
- Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
- Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
- Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
- In the same pot, melt the butter.
- Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
- Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
- Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper, and heat gently until hot but not boiling.
- Season, taste, and serve hot.
I adapted it as follows:
- I replaced the leeks with 4 baby marrows and 1 stem of celery.
- I replaced the tomato puree with roasted butternut squash and a bit of carrot juice.
- It tasted just as delicious as the original recipe. Recipe credit: Ina Garten
Prepared, tried, and tested by Elsabe from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
- Serving Size: 1 cup
- Calories: 252
- Sugar: 5.6 g
- Sodium: 666.2 mg
- Fat: 13.7 g
- Carbohydrates: 15.3 g
- Fiber: 0.6 g
- Protein: 16.8 g
- Cholesterol: 113 mg