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The Secret Is In The Sauce

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North Carolina, United States

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1. All my posts are written for myself first (with my followers in mind of course). If I make money from a post due to third party advertising such as Google or Foodbuzz, then so much the better.
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Sunday, May 30, 2010

Year of Soup Recipe Challenge Week 12- Shrimp Bisque

So I've been a bad girl and gotten waaaaayyy behind on the Year of Soup Challenge here at Mimi's kitchen (again). What can I say? I have quite a few balls in the air and I've just discovered that (wait for it) I am NOT superwoman and have had to let some of those balls drop. Unfortunately, one of those balls was this blog and for that I'm sorry. It's like this: I have so many many things I want to do with my cooking and writing, plus a full-time job that pays the bills, a family, a big ole' barn of a house, and three pets to take care of, and I tend to set huge goals for myself. Sometimes I take on too much (as my wonderful husband frequently tells me) and have to step away to regroup. Anyway, I'm trying to get back on track and I hope ya'll will still want to come along with me.

It's Memorial Day weekend and for most if us that signals the start of summer.  To me that also means the beach, the ocean, and lots of seafood. I love seafood of all kinds, prepared just about any way you can think of, but if I'm being totally honest, I have a special place in my heart for shrimp. Obviously, I also love matter what time of year it is...even in summer. Today's soup combines two of my favorite things: soup and seafood in one delicious, savory doesn't get much better than's rich, creamy, and satisfying, Try it and you'll see what I mean!

Shrimp Bisque

1 tbsp. extra-virgin olive oil
1 medium red bell pepper, chopped
1/2 cup onion, chopped
1/2 lb. pound cooked or raw shrimp, de-veined with tails removed and cut into pieces
2 cups fat-free half-and-half
1 cup tomato sauce
1/4 tsp hot sauce
1/4 cup dry sherry
salt and pepper to taste
1 tsp. butter
1/4 cup grated Parmesan cheese

Heat olive oil in a large saucepan. Add bell pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, sherry, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter. Put 1/2 of the hot mixture carefully into a blender and process on high for 10-15 seconds. Transfer bisque into serving bowls. Repeat with remaining 1/2 hot mixture and transfer to serving bowls. Sprinkle with Parmesan cheese. Serves 6.


Tv Food and Drink said...

Hey, this looks delicious and easy. I'm really coming around to soups, and you're helping a lot. I will get you a post about the tomato and roasted red bell pepper soup soon. Glad to see you're back!

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Food for Thought:

"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."

- Barbara Costikyan


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