Did you know that bisque is traditionally thickened with rice? yep..
- 1 large tablespoon butter
- 1 splash olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 cup carrot, chopped
- 1 medium tomato, chopped
- 1/4 cup rice, uncooked
- 2 cups fish stock
- 2 cups curried whey
- 1/4 teaspoon smoked paprika
- 8 large shrimp (almost a pound), cooked or uncooked, with tails on
- fresh cracked pepper
Sweat the shallot, garlic, and carrot in the butter and oil over medium heat for 5 minutes. Add the tomato and rice and cook for another few minutes. Add the fish stock, whey, paprika, and 6 shrimp. Bring to a boil, and then cover and simmer until the rice is done, 25-30 minutes or so.
Remove the tails from the shrimp (don’t burn yourself). Then blend up the soup. I used my immersion blender because I wanted it to be kind of chunky…
Season with pepper, and garnish with the other shrimp. Just make you have cooked the shrimp (of course). You could also add in some brandy or something, but I didn’t have any. You could also puree up the shrimp with the tails on and then strain it, but I was too lazy… (this is traditional).
It really is surprisingly deliciously creamy..
hmm. what to do with the leftovers?