Technically, it is Spring but Winter seems to be lingering in some parts of our country. The upper-Midwest is still experiencing cold and snowy conditions as is the Northeast, even though it is the first week of April. It’s a bit warmer than that here in the central part of the Midwest, but it is still chilly and rainy. That’s typical of early Spring weather in the regions of the US where we have lived. And it means that it is still a good time to be eating soups, stews, and comfort food. I have a couple of good ones picked out for the posts this week to combat all this dreary weather!

Today is a shrimp bisque recipe. Shrimp in any form is a family favorite. There is always some in our freezer. Just like there is always some bourbon in our liquor cabinet! The surprise ingredient in the soup is the fennel. This licorice-flavored member of the parsley family is a very popular vegetable in the Mediterranean region where it is native. Every part of it, from the bulbous base and the celery-like stalks to the feathery leaves, are edible. It adds depth to this soup and makes a picturesque garnish. And don’t worry if you are not a fan of anise-flavored things, this bisque doesn’t taste like licorice at all!

Shrimp Bisque with Bourbon (adapted from countryliving.com) Serves: 8

Ingredients:

• 1 pound large shrimp
• 2 tablespoons olive oil
• 2 teaspoons salt, divided
• 1/2 teaspoon fresh-ground pepper, divided
• 1/2 cup bourbon, divided
• 2 tablespoons unsalted butter, divided
• 3 stalks celery, chopped
• 1 fennel bulb, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• ½ cup white wine
• ½ cup vegetable broth
• 5 cups water
• ½ cup basmati rice
• ½ teaspoon dried rosemary, crushed
• ½ teaspoon dried thyme
• 1/2 cup heavy cream
  

  Prep the shrimp & veggies.

Directions:

Peel and coarsely chop the shrimp, reserving the shells. Heat 1 tablespoon of oil in a large saucepot over high heat. Season the shrimp with 1/4 teaspoon each, salt and pepper. Cook the shrimp just until they are opaque. Remove the cooked shrimp from the pot and set it aside.

Add the remaining oil to the pot along with the shrimp shells. Cook, stirring occasionally, until the shells begin to brown. Add 1/4 cup bourbon and cook, stirring constantly, until the bourbon is reduced by half.

Remove the pot from the heat and transfer the shells to a piece of cheesecloth with a slotted spoon. Tie the cheesecloth off with some cooking twine and set the bundle aside.

Add 1 tablespoon of butter to the bourbon in the pot and melt it over medium heat. Add the celery and fennel to the pot and cook them for 10 minutes.

Add the onions, garlic, and remaining 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper and cook everything until the onions are soft.

Add the tomato paste and cook the mixture until it begins to coat the bottom of the pot.

Add 1 tablespoon of butter to the pot and melt it. Add the flour and cook, stirring constantly, to incorporate it.

Add the wine, water, broth, rice, herbs, and shrimp shells in the cheesecloth into the soup and bring it to a simmer. Cook the soup until the rice is tender, about 35 minutes.

Move the pot off the heat and remove the cheesecloth with the shells from the soup, squeezing the liquid from the shells. Discard the shells and use a wand blender to puree the soup to a smooth consistency.

Return the pot to the burner over low heat. Add the chopped shrimp, cream, and remaining 1/4 cup bourbon to the soup and cook until it is heated through.

Serve the soup with a garnish of fennel fronds and some crusty bread or naan.

It’s requires a bit of work but it is well worth the effort!  ~Linda

Shrimp Bisque with Bourbon (adapted from countryliving.com) Serves: 8

Ingredients:

• 1 pound large shrimp
• 2 tablespoons olive oil
• 2 teaspoons salt, divided
• 1/2 teaspoon fresh-ground pepper, divided
• 1/2 cup bourbon, divided
• 2 tablespoons unsalted butter, divided
• 3 stalks celery, chopped
• 1 fennel bulb, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• ½ cup white wine
• 5 cups water
• ½ cup vegetable broth
• ½ cup basmati rice
• ½ teaspoon dried rosemary, crushed
• ½ teaspoon dried thyme
• 1/2 cup heavy cream

Directions:

Peel and coarsely chop the shrimp, reserving the shells. Heat 1 tablespoon of oil in a large saucepot over high heat. Season the shrimp with 1/4 teaspoon each salt and pepper. Cook the shrimp just until they are opaque. Remove the cooked shrimp from the pot and set it aside. Add the remaining oil to the pot along with the shrimp shells. Cook, stirring occasionally, until the shells begin to brown. Add 1/4 cup bourbon and cook, stirring constantly, until the bourbon is reduced by half. Remove the pot from the heat and transfer the shells to a piece of cheesecloth with a slotted spoon. Tie the cheesecloth off with some cooking twine and set the bundle aside.

Add 1 tablespoon of butter to the bourbon in the pot and melt it over medium heat. Add the celery and fennel to the pot and cook them for 10 minutes. Add the onions, garlic, and remaining 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper and cook everything until the onions are soft. Add the tomato paste and cook until it begins to coat the bottom of the pot. Add 1 tablespoon of butter to the pot and melt it. Add the flour and cook, stirring constantly, to incorporate it. Add the wine, water, broth, rice, herbs, and shrimp shells in the cheesecloth into the soup and bring it to a simmer. Cook the soup until the rice is tender, about 35 minutes. Move the pot off the heat and remove the cheesecloth with the shells from the soup, squeezing the liquid from the shells. Discard the shells and use a wand blender to puree the soup to a smooth consistency. Return the pot to the burner over low heat. Add the chopped shrimp, cream, and remaining 1/4 cup bourbon to the soup and cook until it is heated through. Serve the soup with a garnish of fennel fronds and some crusty bread or naan.