curried shrimp bisque
Prawn
Curried Shrimp Bisque
Silky shrimp bisque with aromatic curry spices, cream, and a touch of heat—warm, luxurious, and deeply flavorful.
Ingredients
- 3 tablespoons butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1 garlic clove, finely chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/4 teaspoon paprika
- 1 tablespoon tomato paste
- 3 1/2 cups chicken stock
- 1/2 pound cooked shrimp
- 1/2 cup light cream
- salt and pepper to taste
- 2 fluid ounces brandy
- 2 green onions, finely chopped
Directions
- Melt the butter in a large pot over medium heat. Stir in the onion, celery, and garlic, and cook 5 minutes, or until tender. Mix in flour, curry powder, paprika, and tomato paste. Gradually stir in chicken stock. Bring to a boil. Reduce heat to low, and simmer 15 minutes.
- Stir shrimp into the pot, reserving a shrimp to place on top of each serving. Mix in cream. Season with salt and pepper, and divide into servings. Pour an equal amount of brandy into each serving.
- Sprinkle with green onions, and top with reserved shrimp.
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