Bella Luna's Roasted Shrimp Bisque |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My favorite restaraunt in New Orleans, Bella Luna, did not come back after Katrina. But I was given some of the recipes by Chef Horst Pfiefer and this is one of the best! Ingredients:
2 lbs shrimp |
5 celery ribs, cut into medium pieces |
4 carrots, cut into medium pieces |
2 large onions, cut into medium pieces |
4 garlic cloves, chopped |
2 tablespoons olive oil |
1 cup white wine |
1 ounce cognac |
3 tablespoons tomato paste |
1 quart chicken stock |
1 1/2 cups fat free sour cream |
1 1/2 cups nonfat yogurt, plain |
3 tablespoons flour |
2 cups tomatoes, diced |
1 cup corn, fresh from the cob |
1 cup crouton, freshly baked |
1/4 cup fresh basil, chopped |
Directions:
1. Peel shrimp, saving the shells, heads and tails.
2. Heat up a stock pot and add oil.
3. Stir in the shells, heads and tails, and roast.
4. When the color turns reddish add the vegetables and roast.
5. Now add the tomato paste and roast for a few more minutes, then add the flour and flame it with the Cognac.
6. Next add the chicken stock, white wine, 2 UPS tomatoes, sour cream, yogurt and bring to a boil.
7. Lower the heat to a simmer for 20 minutes.
8. Remove from the heat and pour through a strainer into a blender.
9. Blend and seson with salt and pepper.
10. Place a saute pan over medium heat.
11. Put the corn and shrimp in the pan for blackening.
12. The corn may pop slightly so be careful.
13. Remove from heat once the shrimp and corn have good coloring.
14. Warm soup bowls, add the liquid and garnish with the blackened corn, and shrimp and fresh basil and croutons.
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