Popular Cuisine FridgeClearing Shrimp Bisque Delicious Steady

Home cooking ultimate Fridge-Clearing Shrimp Bisque 🦐 easy, bouncy, practical.

12 ingredients, 7 steps, cooking Fridge-Clearing Shrimp Bisque 🦐

Good Afternoon mother, now you get make recipe Fridge-Clearing Shrimp Bisque 🦐 with 12 ingredients and 7 steps. Below this is how to cook, please observe carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 7 stages of easy cooking Fridge-Clearing Shrimp Bisque 🦐.

Ingredients for Fridge-Clearing Shrimp Bisque 🦐

1. It’s 60 g : Shrimp shells.
2. You need 1 clove : Garlic.
3. You need 50 g : Carrot.
4. You need 100 g : Onion.
5. It’s 40 g : Celery.
6. Prepare 1 tbsp : Olive oil.
7. Prepare 100 ml : White wine.
8. It’s 150 g : Puréed tomatoes.
9. You need 1 : Dried bay leaf.
10. You need 500 ml : Milk.
11. You need : Salt & pepper.
12. It’s : Parsley (or cilantro).

If all main ingredients Fridge-Clearing Shrimp Bisque 🦐 it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking Fridge-Clearing Shrimp Bisque 🦐

1. Chop the carrot, and slice the onion, garlic, and celery. I am a big fan of celery leaves because they are intensely flavored… so I add some as a bonus.
   
2. Put the olive oil and sliced garlic to a pot, and cook over medium-low heat. When the garlic is lightly browned, add the shrimp shells and sauté for a while.
   
3. When the shrimp shells turned pink, add all the carrot, onion and celery, and cook them over medium heat.
   
4. When the vegetables are cooked, add the white whine and cook for a minute. Then add the puréed tomatoes (crush them as needed) and the bay leaf. Stir and cook over medium-low heat. When liquid is reduced by about half, turn off the fire and let it cool down for a while.
   
5. After it's cooled, take out the bay leaf and pour everything else into a blender. Blend the solids until they turn into a purée.
   
6. Strain the purée and put it back in the pot. Add the milk and cook slowly over low heat. Finish with salt and pepper to taste.
   
7. Serve garnished with parsley. For a change, you could substitute the parsley for cilantro.
   
8. Finish and Enjoy.

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