Yesterday I bought 2 lbs. of Maine shrimp at Whole Foods Market. Maine shrimp are available from December through February. They’re small, but delicious — taste a lot like lobster. And y’all know how I feel about lobster.
I boiled one pound and peeled them for DH and The Oyster. The other pound went into my shrimp bisque, pictured at left. Very tasty! Sauteeing the shrimp shells with the aromatics made all the difference in flavoring the stock. I used only a touch of cream and a teaspoon or so of tomato paste — most of the color comes from the shrimp shells. Although it’s a fairly “light” recipe, one bowlful of this bisque was plenty enough for dinner; very filling! I had another bowl at lunchtime, and again, one bowl was enough.
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This is the second time this week I’ve heard about Maine shrimp. I think that means something. I love shrimp. Your bisque looks fantastic.