Shrimp Bisque
Shrimp Bisque
Recipe Type: Holiday Recipes
Servings 4
Ingredients
2 pound Shrimp, peeled cut into small pieces (save the shells)
2 tablespoon Tomato paste
3 tablespoon Flour, all purpose
0.5 cup Heavy Cream
0.5 Stalk celery, minced
1 Onion, peeled and minced
1 Shallot, peeled and minced
3 Sprigs tarragon
2 Sprigs thyme
3 tablespoon Sherry
4 cup water
0 Sea salt and pepper to taste
2 tablespoon Tomato paste
3 tablespoon Flour, all purpose
0.5 cup Heavy Cream
0.5 Stalk celery, minced
1 Onion, peeled and minced
1 Shallot, peeled and minced
3 Sprigs tarragon
2 Sprigs thyme
3 tablespoon Sherry
4 cup water
0 Sea salt and pepper to taste
Directions
- Place the inner pot into the Power Pressure Cooker XL. Place the butter in the inner pot. Press the CHICKEN/MEAT button.
- Add the shrimp shells, onions, celery, carrots and shallots and stir occasionally for about 4 minutes. Add the flour and tomato paste and cook for 2 minutes.
- Add the rest of the ingredients except cream, shrimp and sherry. Bring to simmer until thickened 3-4 minutes.
- Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
- Press the SOUP/STEW button. Set time to 10 minutes.
- Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
- Strain out the shells and vegetable. Reserve the liquid and return to the inner pot.
- Add the dice shrimp, cream and sherry to the soup.
- Press the CHICKEN/MEAT button. Stir. Simmer for 2 minutes to cook shrimp and marry the flavors.
- Season with sea salt and freshly ground black pepper.
