Shrimp Bisque

Since we moved here last month, we have been thoroughly indulging ourselves in the abundance of good, fresh (and mostly sustainable) seafood available at local grocery stores...yay! In addition, the Pacific Northwest is experiencing unseasonably cold weather for spring.  So, we are making the most of both situations by savoring this hot soup, safely tucked away indoors on this cold misty night.  Thank God for these comforts.  So give this shrimp bisque a go, if you have a craving for hot soup or something with seafood that is truly yummy! The flavors are delightful, and it is sure to warm you up.

Shrimp Bisque

Serves 4

You will need:
2 tablespoons olive oil
1 cup onion, finely minced

3 cloves garlic, crushed
1/2 lb fresh raw shrimp, well-cleaned and finely minced
1/2 teaspoon cayenne pepper
1/4 cup white wine (I used Riesling)
2 tablespoons butter
2 tablespoons flour
2 cups seafood or any other kind of stock
2 heaped tablespoons tomato paste
1 cup heavy cream
1/2 cup skim milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
fresh parsley, minced - optional

Heat the olive oil in a soup pot over medium heat. Add onions and saute until translucent, about 3 minutes. Then add garlic and saute another minute, just until the raw smell goes away. Add shrimp and cayenne pepper and saute for about 3 minutes. Then add the white wine and let cook for 2-3 minutes. Add the butter to the pot and let it melt through. Then add flour, whisking constantly over medium heat until roux becomes light brown (about 2 minutes). Add the cream, whisking constantly to ensure mixture stays smooth. Slowly add the stock, milk, tomato paste, salt, and pepper and cook over medium heat, stirring well, until very hot but not boiling. Garnish with fresh minced parsley if desired. Enjoy!