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Fridge-Clearing Shrimp Bisque
Fridge-Clearing Shrimp Bisque

Before you jump to Fridge-Clearing Shrimp Bisque recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

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Cold water fish are great if you wish to be in a better mood. Tuna, trout, mackerel, herring and wild salmon are all high in omega-3s and DHA. These are two things that promote the quality and the function of your brain’s grey matter. It’s true: consuming a tuna fish sandwich can actually help you fight back depression.

As you can see, you don’t need to eat junk food or foods that are terrible for you to feel better! Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to fridge-clearing shrimp bisque recipe. To cook fridge-clearing shrimp bisque you need 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Fridge-Clearing Shrimp Bisque:
  1. Prepare 60 g Shrimp shells
  2. Provide 1 clove Garlic
  3. Use 50 g Carrot
  4. You need 100 g Onion
  5. Take 40 g Celery
  6. Provide 1 tbsp Olive oil
  7. Use 100 ml White wine
  8. Take 150 g Puréed tomatoes
  9. Take 1 Dried bay leaf
  10. You need 500 ml Milk
  11. You need Salt & pepper
  12. Prepare Parsley (or cilantro)
Instructions to make Fridge-Clearing Shrimp Bisque:
  1. Chop the carrot, and slice the onion, garlic, and celery. I am a big fan of celery leaves because they are intensely flavored… so I add some as a bonus.
  2. Put the olive oil and sliced garlic to a pot, and cook over medium-low heat. When the garlic is lightly browned, add the shrimp shells and sauté for a while.
  3. When the shrimp shells turned pink, add all the carrot, onion and celery, and cook them over medium heat.
  4. When the vegetables are cooked, add the white whine and cook for a minute. Then add the puréed tomatoes (crush them as needed) and the bay leaf. Stir and cook over medium-low heat. When liquid is reduced by about half, turn off the fire and let it cool down for a while.
  5. After it's cooled, take out the bay leaf and pour everything else into a blender. Blend the solids until they turn into a purée.
  6. Strain the purée and put it back in the pot. Add the milk and cook slowly over low heat. Finish with salt and pepper to taste.
  7. Serve garnished with parsley. For a change, you could substitute the parsley for cilantro.

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