Shrimp Bisque
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Recipe-Ingrediants
A delicious and exquisite broth that we extract from the heads and other parts of shrimp that are usually discarded. Before we even start making a risotto, a soup, a jambalaya, or a shrimp pasta, sauces, etc., this is the essential first step. We create a wonderful broth that enhances the flavor of our dish and simply becomes...fantastic!
Our ingredients:
Heads and tails, etc., from 500g of shrimp
40g olive oil
2 large onions, roughly chopped
2 carrots, roughly chopped
1 clove of garlic
1 tbsp tomato paste
2 stalks of celery Peppercorns
5-6 allspice berries
2 bay leaves
½ cup white wine
Salt
Directions
In a saucepan, heat a little olive oil and add the shrimp shells (heads and other parts that would be discarded). Saute them well for a good amount of time. Then add the tomato paste and rub it on the bottom of the saucepan. Next, add our vegetables and deglaze with white wine. Add boiling water and simmer for 40-45 minutes. While simmering, press the heads firmly with a spoon to fully dissolve them and extract all the flavor. Then strain the broth and press the shells well to extract all the liquid. Afterward, proceed to prepare the desired dish. The bisque can be prepared as a preparation and kept in the refrigerator for 2 days.
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