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Makes 4 servings.
You can make the stock several hours or even a day ahead. The bisque
itself is best served soon after you have cooked the shrimp and
added the cream.
Mock Shrimp Stock:
2 tablespoons olive oil
4 large garlic cloves, peeled
3 large carrots, roughly chopped
2 large onions, roughly chopped
3 large celery ribs, leaves included, roughly chopped
4 1/4 cups water
10 black peppercorns
1 large bay leaf
2 teaspoons Better Than Bouillon Lobster Base
Salt, to taste (remember the base may be salty enough)
Shrimp and Crab Bisque:
3 tablespoons butter, at room temperature
3 tablespoons all-purpose flour
1/4 cup medium to dry sherry
8 large shrimp (21 to 25 to a pound), peeled and deveined
8 ounces jumbo lump crab meat (don't skimp)
1 cup heavy cream
Salt and fresh-ground pepper, to taste
Crisp croutons or chopped fresh parsley, for garnish
TO MAKE STOCK: In a large
saucepan or Dutch oven, heat the olive oil over medium heat. Stir
in the garlic, carrots, onions and celery. Cook, stirring, about
4 minutes or just until beginning to take on color. Quickly stir
with a wooden spoon to loosen any browned bits from the bottom of
the pan.
Add the water, peppercorns, bay
leaf and lobster base. Add salt to taste, on the light side. Bring
to a boil, reduce the heat, partially cover the pot and simmer 1
hour. Remove from heat and let cool 30 minutes or longer. Strain
into a clean pot, pressing out as much liquid as possible from the
solids. Discard the solids. Cool to room temperature, cover and
refrigerate, or continue with the recipe.
TO MAKE BISQUE: Return the
stock to a boil, reduce heat to medium low. Combine the butter and
flour to make a paste or a roux. Slowly whisk the roux into the
stock. Continue whisking until the mixture thickens. Stir in the
sherry, the shrimp and the crab meat.
Return to a slow simmer and as soon as the shrimp have turned opaque
(this takes only a couple of minutes), slowly stir in the cream.
Heat to just below a simmer, remove from the heat and season with
salt and pepper.
To serve, divide the broth, shrimp and crab evenly among 4 warmed
soup bowls. Garnish with croutons or chopped parsley.
Per serving: 408 calories, 72 percent calories
from fat, 33 grams total fat, 19 grams saturated fat, 222 milligrams
cholesterol, 7 grams carbohydrates, ..17 gram total fiber, .51 gram
total sugars, 7 grams net carbs, 21 grams protein, 587 milligrams
sodium.
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