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.
- 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