March 12th, 2012
Fastest Shrimp Bisque Ever, Recipe, Easy, I even made it Gluten Free!!
I love shrimp. They are so versatile, and adapt so easily to so many recipes. The majority of people love shrimp; even the ones that do no like fish.
This recipe is so easy and pretty fast. I, actually, messed it up a bit and it still came out, getting rave reviews from my family. That was a good thing since that’s what they were having for dinner last night.
Fastest Shrimp Bisque Ever
2 cups chicken broth (low sodium) If you are making the recipe gluten free, read the ingredients on the broth.
2 teaspoons Old Bay Seasoning, usually found at grocery stores
12 ounces fresh or frozen medium size shrimp in shells, thawed. I would add a couple more ounces of shrimp; you might have to buy the 24 ounce bag.
3 celery stalks, sliced thin
1 12 ounce can of evaporated milk
1 cup of milk
2 tablespoons all purpose flour ( I used a rice flour due to the gluten allergy in my household.)
3 anchovies, finely chopped (Don’t wrinkle your nose. They add a lot of flavor.)
Old Bay or seafood seasoning (optional)
In a 4 quart pot combine the chicken broth, the Old Bay, shrimp and Celery. Cook, uncovered, over medium-high heat for 5 minutes or until shrimp shells turn pink and shrimp are opaque. Turn stove off.
Remove shrimp with a slotted spoon or tongs; set aside to cool. Leave the celery in the pot.
In a medium bowl whisk together the evaporated milk, milk, flour, and anchovies. Turn stove back on. Add milk mixture to to the liquid in the pot. Cook uncovered over medium heat for about 10 minutes, stirring here or there. You want it to acquire a nice consistency; not too thick but creamy enough. If you want it thicker, just dissolve more flour in a little bit of chicken broth and add to the pot.
Meanwhile, peel the shrimp. Chop about half of them. Add all of them to the pot. Cook for another 2 minutes or until heated through.
Ladle into bowls; sprinkle with a little Old Bay. Offer your guests or family a salad and make it a meal.
Note: I bought a tube of Polenta, then sliced it and cooked it on a skillet in order to make croutons to top my bisque. It is optional, but they all liked it.
Another Note: I had run out of rice flour, so I used Pamela’s Gluten Free Baking & Pancake Mix. It did the job.
Enjoy!! Guess what? This recipe can easily be doubled.
Tags: Easy, Easy Recipe, Fastest Shrimp Recipe, gluten free recipe, Recipe, seafood recipe, shrimp recipe
