risqué bisqueness

Shrimp Bisque.



I'll tell you how I make shrimp bisque and it starts with too much garlic, this shrimp bisque is a little on the spicy side too with the addition of red chile powder.



I sizzle garlic in a little butter and olive oil, salt and pepper until they are soft and golden, this is the base of flavor for the shrimp to sit on while they cook through. I peel the shrimp and put the shells in a pot and simmer till a nice stock is made. The cooked and peeled shrimp and garlic is put into the the strained broth and pureed with an immersion blender till smooth add a little heavy cream, and thats about it.



Put the bisque in a bowl, top off with a couple butterflied shrimp and gobble, gobble, gobble.