Shrimp Bisque
Source: Appleton Post Crescent
Ingredients
- 2 Tbls. extra virgin olive oil
- 1 med. red bell pepper, chopped
- 1/2 c. chopped yellow onion
- 1/2 lb. cooked shrimp
- 2 c. half-and-half
- 8 oz. can (1 cup) tomato sauce
- 1/4 t. hot sauce (I use 5 drops)
- fresh ground pepper and salt to taste
- 1 Tbls. fresh chopped parsley (optional)
- 1 t. butter
- 1/4 c. fresh Parmesan cheese, grated
- fresh chopped parsley for garnish, if desired.
Garnish
- extra grated parmesan cheese
Instructions
Keep about 3-4 pieces of shrimp per bowl, set aside, to garnish soup when serving.
In a medium sauce pan, heat olive oil. Add red pepper and onion; sauté on low heat, stirring frequently until soft (about 15-20 minutes).
Add shrimp, half-and-half, tomato sauce, hot sauce, parsley, salt and pepper. Bring to a boil, stirring constantly; reduce heat and simmer for 5 more minutes, stirring periodically so it doesn’t burn to bottom of the pan.
Add butter and parmesan cheese.
Using an immersion blender in the pot, blend soup until no large pieces remain. Keep soup warm (do not boil) on very low heat in sauce pan until ready to serve. Or you can refrigerate and reheat later.
Spoon into soup bowls;
Sprinkle a little extra fresh parsley and grated parmesan cheese for each serving, if desired.
NOTE: Serves 4