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Shrimp Bisque Recipe
Нашла обещанный рецепт - стоило только решительно взяться за толстую книгу, с которой мой муж регулярно консультируется, и правильно напечатать название в гугле.
Правда рецепт из книги 80-го года издания, а наша 86-го, но вся разница в нумерации шагов и более развернутых инструкциях :)
Shrimp Bisque from The Good Housekeeping Illustrated Cookbook (1980 & 1986)
3 Tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined (reserve shells)
1/4 cup butter
1 large onion diced
1 carrot chopped
1 celery stalk chopped
2 1/2 cups water
1 cup dry white wine
1/4 cup regular long-grain rice
1 bay leaf
1 teaspoon salt
1/4 teaspoon cayenne
3 chicken-flavor bouillon cubes
1 16 ounce can tomatoes
2 cups heavy cream
1. In 4 quart Dutch oven over medium high heat, in hot olive oil, cook shells until pink, stirring constantly with slotted spoon. Discard shells, leaving flavored oil in Dutch oven.
2. Add shrimp to oil and cook, over medium high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl.
3. Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.
4. Stir in next 7 ingredients and heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove Dutch oven from heat.
5. Discard bay leaf. Drain juice of tomatoes into rice mixture. Remove seed from tomatoes; stir tomatoes into rice mixture and add cooked shrimp.
6. Spoon one-half of shrimp mixture into blender; cover (with center part of blender removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with ramining shrimp mixture (1986)
In covered blender container at high speed, blend one half of mixture at a time until all is smooth. (1980)
7. Return shrimp mixture to Dutch oven; stir in cream. Over medium heat, heat just to boiling. Serve.
335 calories per serving. Good source of calcium, iron, vitamin A. (1986)
PS
Мое семейство уже почти все готово ехать к бабушке.
Если успею перевести на русский, пока Саня в душе, то добавлю перевод.
Если нет, то будет завтра :)
Правда рецепт из книги 80-го года издания, а наша 86-го, но вся разница в нумерации шагов и более развернутых инструкциях :)
Shrimp Bisque from The Good Housekeeping Illustrated Cookbook (1980 & 1986)
3 Tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined (reserve shells)
1/4 cup butter
1 large onion diced
1 carrot chopped
1 celery stalk chopped
2 1/2 cups water
1 cup dry white wine
1/4 cup regular long-grain rice
1 bay leaf
1 teaspoon salt
1/4 teaspoon cayenne
3 chicken-flavor bouillon cubes
1 16 ounce can tomatoes
2 cups heavy cream
1. In 4 quart Dutch oven over medium high heat, in hot olive oil, cook shells until pink, stirring constantly with slotted spoon. Discard shells, leaving flavored oil in Dutch oven.
2. Add shrimp to oil and cook, over medium high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl.
3. Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.
4. Stir in next 7 ingredients and heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove Dutch oven from heat.
5. Discard bay leaf. Drain juice of tomatoes into rice mixture. Remove seed from tomatoes; stir tomatoes into rice mixture and add cooked shrimp.
6. Spoon one-half of shrimp mixture into blender; cover (with center part of blender removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with ramining shrimp mixture (1986)
In covered blender container at high speed, blend one half of mixture at a time until all is smooth. (1980)
7. Return shrimp mixture to Dutch oven; stir in cream. Over medium heat, heat just to boiling. Serve.
335 calories per serving. Good source of calcium, iron, vitamin A. (1986)
PS
Мое семейство уже почти все готово ехать к бабушке.
Если успею перевести на русский, пока Саня в душе, то добавлю перевод.
Если нет, то будет завтра :)
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