New Orleans Shrimp Bisque
Procedure
Chef Critique - Good thickness, nice flavor
My Critique - Overall good shrimp flavor
Group Critique - Good
- 1 Heat the bacon fat over low heat and gradually add the flour. Cook to a medium brown roux.
- 2 In a separate pan, melt the butter and slowly brown the onion and white parts of the green onions, about 15 minutes. The onions must be cooked before the roux is finished.
- 3 Add the cooked onions as soon as the roux obtains the desired color (color of rich peanut butter), then add the green onion tops, celery, parsley, garlic, and seasonings and herbs; mix thoroughly, cook 3 minutes.
- 4 Add the chopped shrimp. Gradually add the stock, stirring constantly to keep smooth. Bring the bisque to a boil, lower the heat, and simmer 30 minutes or more.
- 5 Add the whole shrimp and simmer 1 minute more.
- 6 Serve over boiled rice.
Chef Critique - Good thickness, nice flavor
My Critique - Overall good shrimp flavor
Group Critique - Good