Shrimp, Zucchini, and Red Pepper Bisque
- 1 pound medium shrimp with shells
- 7 tablespoons unsalted butter
- 1 small onion, chopped
- 1 small celery rib with leaves, chopped
- 2 cups bottled clam juice
- 1 cup dry white wine
- 2 sprigs fresh parsley
- 1/8 teaspoon dried thyme
- 1/8 teaspoon black peppercorns
- ¼ cup all-purpose flour
- 2 tablespoons Madeira or dry sherry
- 1 tablespoon tomato paste
- 2 cups half-and-half
- ¼ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- 1 medium zucchini, cut into ¼-inch dice
- 1 medium red bell pepper, cored, seeded, and cut into
- ¼-inch dice
Instructions:
This creamy bisque is an outstanding first course.
- Peel and devein the shrimp, reserving the shells. Coarsely chop the shrimp; cover and refrigerate.
- In a medium saucepan, heat 1 tablespoon of the butter over medium heat. Add the onion and celery. Cover and cook until softened, about 5 minutes. Add the shrimp shells, 3 cups cold water, the clam juice, wine, parsley, thyme, and peppercorns. Raise the heat to high and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Strain and reserve the stock (you should have 5 cups; add water as needed).
- In a large, heavy-bottomed pot, melt 4 tablespoons of the butter over low heat. Whisk in the flour and let bubble, without browning, for 1 minute. Whisk in the sherry and tomato paste, then the reserved shrimp stock. Raise the heat to medium and bring to a simmer. Simmer until lightly thickened, about 3 minutes. (The bisque can be made to this point up to 1 day ahead, cooled, covered, and refrigerated. Reheat gently before proceeding.) Add the half-and-half and cook until very hot but not simmering. Season with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.
- In a large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the zucchini and red pepper and sauté until just tender, about 7 minutes. Add the shrimp and cook until pink and firm, about 3 minutes. Season with the remaining 1 /8 teaspoon salt and 1/8 teaspoon pepper. Transfer to a warmed bowl.
- Pour the bisque into a warmed soup tureen. To serve, ladle the bisque into soup bowls, topping each serving with a spoonful of the shrimp and vegetable mixture.