Directions:
- Place water in a large Dutch oven; bring to a boil. Stir in shrimp, and cook over high heat 2 minutes. Remove shrimp from cooking liquid with a slotted spoon, reserving cooking liquid in Dutch oven; rinse shrimp with cold water. Set shrimp aside in refrigerator.
- Add onion, celery, 2 cloves chopped garlic, 3 tablespoons parsley, lemon rind, juice, and thyme to shrimp cooking liquid. Cover and cook over medium heat 2 hours, stirring occasionally. Remove from heat, and cool slightly.
- Finely chop 1 1/4 cups reserved cooked shrimp; set aside in refrigerator. Combine remaining reserved shrimp and 2 cups shrimp cooking liquid in container of an electric blender; process until smooth. Repeat procedure with remaining shrimp cooking liquid and vegetables. Return pureed mixture to Dutch oven; set aside.
- Sauté green pepper, green onion, remaining parsley, and 1 clove chopped garlic in 2 tablespoons butter; remove from heat, and cool slightly. Stir in chopped shrimp, bread crumbs, egg yolk, 1/4 teaspoon salt, and 1/4 teaspoon pepper; shape shrimp mixture into 12 balls. Place shrimp balls on a greased baking sheet, and sprinkle with paprika. Bake at 350° for 10 minutes. Set shrimp balls aside and keep warm.
- Melt remaining butter in a small skillet over low heat; add flour and cook, stirring constantly, until roux is the color of a copper penny. Stir roux, remaining salt and pepper, and red pepper into bisque; cook over low heat until bisque is thoroughly heated. Remove from heat, and stir in whipping cream.
- Place shrimp balls in individual soup bowls; ladle bisque over balls. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2880.95 Kcal (12062 kJ) | ||
| Calories from fat | 2161.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 240.22g | 370% | |
|---|---|---|---|
| Cholesterol | 872.44mg | 291% | |
| Sodium | 5812.28mg | 242% | |
| Potassium | 1269.68mg | 27% | |
| Total Carbs | 149.03g | 50% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 9.3g | 37% | |
| Protein | 46.65g | 93% | |
| Vitamin C | 43.1mg | 72% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 6.5mg | 36% | |
| Calcium | 649.1mg | 65% | |
| Amount Per 100 g | |||
| Calories | 159.64 Kcal (668 kJ) | ||
| Calories from fat | 119.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.31g | 370% | |
|---|---|---|---|
| Cholesterol | 48.34mg | 291% | |
| Sodium | 322.07mg | 242% | |
| Potassium | 70.35mg | 27% | |
| Total Carbs | 8.26g | 50% | |
| Sugars | 0.39g | 28% | |
| Dietary Fiber | 0.52g | 37% | |
| Protein | 2.58g | 93% | |
| Vitamin C | 2.4mg | 72% | |
| Iron | 0.4mg | 36% | |
| Calcium | 36mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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