Recipe of Super Quick Homemade Fridge-Clearing Shrimp Bisque 🦐

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, How to Make Favorite Fridge-Clearing Shrimp Bisque 🦐. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fridge-Clearing Shrimp Bisque 🦐, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fridge-Clearing Shrimp Bisque 🦐 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fridge-Clearing Shrimp Bisque 🦐 is 3 - 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can have Fridge-Clearing Shrimp Bisque 🦐 using 12 ingredients and 7 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Fridge-Clearing Shrimp Bisque 🦐:

1. 60 g Shrimp shells
2. 1 clove Garlic
3. 50 g Carrot
4. 100 g Onion
5. 40 g Celery
6. 1 tbsp Olive oil
7. 100 ml White wine
8. 150 g Puréed tomatoes
9. 1 Dried bay leaf
10. 500 ml Milk
11. Salt & pepper
12. Parsley (or cilantro)

Instructions to make 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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