Simple Way to Prepare Favorite Fridge-Clearing Shrimp Bisque 🦐

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fridge-clearing shrimp bisque 🦐. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Fridge-Clearing Shrimp Bisque 🦐 is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Fridge-Clearing Shrimp Bisque 🦐 is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have fridge-clearing shrimp bisque 🦐 using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Fridge-Clearing Shrimp Bisque 🦐:

1. Prepare 60 g Shrimp shells
2. Prepare 1 clove Garlic
3. Take 50 g Carrot
4. Get 100 g Onion
5. Make ready 40 g Celery
6. Make ready 1 tbsp Olive oil
7. Make ready 100 ml White wine
8. Get 150 g Puréed tomatoes
9. Prepare 1 Dried bay leaf
10. Take 500 ml Milk
11. Get Salt & pepper
12. Take Parsley (or cilantro)

Instructions to make Fridge-Clearing Shrimp Bisque 🦐:

1. Chop the carrot, and slice the onion, garlic, and celery. I am a big fan of celery leaves because they are intensely flavored… so I add some as a bonus.
2. Put the olive oil and sliced garlic to a pot, and cook over medium-low heat. When the garlic is lightly browned, add the shrimp shells and sauté for a while.
3. When the shrimp shells turned pink, add all the carrot, onion and celery, and cook them over medium heat.
4. When the vegetables are cooked, add the white whine and cook for a minute. Then add the puréed tomatoes (crush them as needed) and the bay leaf. Stir and cook over medium-low heat. When liquid is reduced by about half, turn off the fire and let it cool down for a while.
5. After it's cooled, take out the bay leaf and pour everything else into a blender. Blend the solids until they turn into a purée.
6. Strain the purée and put it back in the pot. Add the milk and cook slowly over low heat. Finish with salt and pepper to taste.
7. Serve garnished with parsley. For a change, you could substitute the parsley for cilantro.

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