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  Added: Mar 13, 2007  •  Visited (289)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Cold Shrimp - And - Tomato Bisque
What You Need:
  • 1 pound raw shrimp
  • 3 cups water
  • 2 tablespoons butter
  • ¼ cup finely chopped onions
  • 3 tablespoons flour
  • 1 tablespoon canned tomato puree
  • 2 teaspoons curry powder
  • 1 cup light cream
  • 1½ teaspoons salt
  • ¼ teaspoon ground hot red pepper (cayenne)
  • 1 large firm ripe tomato, washed, stemmed, and sliced crosswise into ¼-inch-thick rounds
  • 2 hard-cooked eggs, finely chopped

  • How To Cook:
    1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp briefly in a sieve or colander set under cold running water.

    2. Bring the 3 cups of water to a boil over high heat, drop in the shrimp and cook briskly, uncovered, for 3 to 5 minutes, or until they are pink and firm to the touch.

    3. With a slotted spoon, transfer the shrimp to a bowl and put them through the finest blade of a food grinder. Set the shrimp aside and reserve the cooking liquid.

    4. In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown.

    5. Add the flour, tomato puree and curry powder, and mix well. Stirring constantly with a wire whisk, pour in the reserved cooking liquid in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens lightly and is smooth.

    6. Reduce the heat to low and simmer for 3 or 4 minutes to remove the raw taste of flour. Add the ground shrimp, cream, salt and red pepper, and stir over moderate heat until the soup comes to a boil.

    7. Taste for seasoning, pour the soup into a bowl, and let it cool to room temperature. Cover the bowl tightly with foil or plastic wrap and refrigerate the soup for at least 4 hours, until it is thoroughly chilled.

    8. To serve, ladle the soup into chilled individual bowls and garnish each portion with the sliced tomato and chopped eggs.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Dairy » Cream
    Dish » Soup


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