SHRIMP BISQUE

PORTIONS: 6

INGREDIENTS

1 lb. shrimps (do not discard the shells)

2 tbsp. olive oil

5 tbsp. butter

1 small onion, chopped

2 minced garlic cloves

½ cup chopped celery

1/3 cup chopped red pepper

1/3 cup chopped carrots

5 tbsp. all-purpose flour

Shrimp powder

½ tbsp. paprika

2 tbsp. tomato puree

2½ qt. milk

3 tsp. salt or to taste

½ tsp. ground pepper

½ tsp. thyme leaves

METHOD

Peel and devein the shrimps.

Split the shrimps in half-length wise.

Preheat the oven at 350° F. On a baking sheet pan place the shrimp shells and bake in the oven for 20 minutes.

In a coffee grinder pulverize the shells. Strain the shells thru a fine strainer.

In a pot, heat up half the milk.

Heat the oil in a deep pot and fry onions and garlic until transparent.

Add celery, peppers and carrots and at moderate heat cook for 4 minutes.

Add and melt the butter.  

Add flour and mix well. Cook for about 5 minutes, do not let it burn or stick to the bottom of the pot.

Add pulverized shrimp shells, paprika and mix well, cook for about 3 minutes. 

Add tomato puree and mix well.

Pour into the pot the cold milk mixing well. Stir in the hot milk, mixing well.
With a hand held electric mixer puree the vegetables in the soup. Bring it to a boil and simmer for about 25 minutes.

Put the shrimps in the soup and turn off the heat. Let it rest the soup 5 minutes before serving.

CROUTONS: Dice some bread and season it with garlic, thyme leaves, parsley and olive oil. Place it in a baking sheet pan and cook in the oven at 450° F for about 13 minutes.

Serve the soup with croutons.