Tuesday, February 12, 2013

Shrimp Bisque Scampi

Shrimp Bisque Ingredients:

2 Tbs olive oil
1/3 cup parsnips, chopped
1/3 cup celery, chopped
1/3 cup onion, chopped
2 large garlic clove, chopped
2 Tbs red cherry peppers, chopped
salt and pepper, to taste
1/3 cup vermouth, dry
1 stick butter
12 ozs shrimp, peel and deveined
1 small can tomato paste
4 cups half and half, warm
2 Tbs parsely, fresh chopped
1 tsp lemon zest, grated
2 bay leaves


1.  Heat oil in large skillet, low/medium heat.
2.  Add parsnips, celery, onion, garlic and cherry peppers.  Season with salt and pepper.  Cook until soft.
3.  Deglaze pan with vermouth, stir
4.  Add butter and shrimp.  Cook until shrimp turns pink
5.  Add contents of skillet to food processor or blender, puree.  Add back to skillet
6.  Add tomato paste, warm half and half, parsley, zest and bay leaves.  Stir
7.  Simmer on low heat
8.  Remove bay leaves before serving

Shrimp Scampi Ingredients for garnish:

3 Tbs olive oil
1/4 cup onion
1 Tbs garlic clove, chopped
1 Tbs red cherry peppers, chopped
1 Tbs black olives, chopped
8 ozs large jumbo shrimp, peeled and deveined
1/8 cup vermouth
2 Tbs diced tomatoes
1/4 cup seasoned bread crumbs
1 1/2 Tbs grated cheese
1 Tbs fresh parsely, chopped
3 Tbs lemon juice

Shrimp Scampi Directions:

1.  Heat oil in medium size skillet, low/medium heat
2.  Add onion, garlic, peppers, olives and shrimp.  Saute until shrimp turns pink
3.  Add vermouth, stir
4.  Add tomatoes, bread crumbs, grated cheese and parsely, toss
5.  Top with lemon juice
6.  Serve as garnish in center of Shrimp Bisque

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