Hi everyone, this is Noor from over at Ya Salam Cooking. I will be bringing you today’s delicious recipe while Mimi is enjoying her vacation in Algeria. You all may not know this but Mimi was actually the first food blogger I met years ago when I first started my own blog. Wow, that was like 5 and a 1/2 years ago; we have been at this for what now seems like forever.
This recipe that I am sharing with you is one of the favorites in my house so much in fact I bet my husband would cry if he knew I was sharing it. This ended up being one of the best soups if not the best that I have yet to have.
It’s not all that difficult to make and its perfect for chilly days like we're all having right now. This soup is such a hit with my family it has become a Ramadan tradition. Using fresh shrimp is really ideal for this recipe since the flavor will come from the shells.
Shrimp BisqueYield: 2-4 servings
Ingredients:1/4 cup + 2 teaspoons butter
1/2 cup + 2 teaspoons flour
4 and 3/4 cups water
2 chicken bouillon cubes (I use Maggi)
200 grams jumbo shrimp, cleaned, divined and cubed (reserve shells)
1 white onion, diced
2 garlic cloves, diced
1 and 1/2 tablespoons paprika
2 teaspoons salt
1 teaspoon lemon pepper seasoning
2 tablespoons tomato paste
1 cup heavy cream
1/2 teaspoon Worcestershire sauce
3 tablespoons fresh chopped cilantro
Directions:In a 4-quart saucepan, add flour and 1/4 cup butter and cook for about 5 minutes. Add water, bouillon cubes, salt and lemon pepper seasoning. Simmer for 5 minutes, then set aside.
In another saucepan, add shrimp shells, onion, garlic and remaining butter and mix until tender. Add paprika and tomato paste, mixing well. Add stock from other pan, bring to a full boil, then reduce to low heat.
Carefully remove shells from soup and trash. Add shrimp, cream, Worcestershire Sauce and cilantro. Stir and allow to simmer for another 5 minutes.