Saturday, December 11, 2010

Shrimp and Tomato Bisque

1 lb Shrimp, cleaned, de-veined, chopped
1 Quart Tomato Juice (we used our own)
1 onion, diced
1 carrot, diced
2 cloves garlic, minced
4 slices best quality bread
2 cups seafood stock
salt and pepper
Optional: sour cream, scallions, hot pepper sauce

Heat olive oil in large sauce pot. Add onions. When translucent add garlic and carrots. Add small amounts of stock as needed. Season with salt and pepper. When carrots are fork tender, add tomato juice and bring to boil. Add bread. When mixture returns to boil and bread is breaking apart, remove from heat. Liquify with an immersion blender or transfer to blender in two batches. Return mixture to pot. Add stock. When combine and returned to slow boil, add shrimp. Serve hot garnished with a small dollop of sour cream, chopped scallions and hot pepper sauce if desired.