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Shrimp, Zucchini, and
Red Pepper Bisque



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Shrimp, Zucchini and
Red Pepper Bisque

Bon Appetit:
The Christmas Season

From the Editors of Bon Appetit, 2000,
Condé Nast Books, Clarkson Potter


Bon Appetit - One Year Subscription

“Here is a light and especially festive way
to introduce a sit-down Holiday meal.”

8 servings

1 pound uncooked large shrimp
7 tablespoons butter
3/4 cup chopped onion
3/4 cup chopped celery
3 cups cold water
2 cups bottled clam juice
1 cup dry white wine
2 fresh parsley sprigs
1/4 teaspoon dried thyme
1/4 teaspoon whole black
1/4 cup all-purpose flour
1/4 cup Madeira
3 tablespoons tomato paste
3/4 cup half and half
1 medium zucchini, cut
into 1/4-inch cubes
1 medium-size red bell pepper,
cut into 1/4-inch cubes

Peel and devein shrimp; reserve shells. Coarsely chop shrimp. Place
shrimp in small bowl; cover with plastic and refrigerate.
Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved shrimp shells, 3 cups cold water, clam
juice, wine, parsley sprigs, thyme and peppercorns. Bring to boil. Reduce
heat to low and simmer until reduced to 5 cups, about 30 minutes. Strain shrimp stock; discard solids.
Melt 4 tablespoons butter in heavy large pot over medium heat. Add flour
and whisk until mixture bubbles but does not brown, about 3 minutes.
Whisk in Madeira and tomato paste, then shrimp stock. Simmer until
mixture thickens slightly, about 8 minutes. (Can be prepared 1 day
ahead. Cool slightly. Cover and refrigerate. Bring to simmer before
continuing.) Mix in half and half. Cook until soup is heated through
(do not boil). Season with salt and pepper.

Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet
over medium-high heat. Add zucchini and red bell pepper. Sauté until vegetables are crisp-tender, about 3 minutes. Add reserved shrimp.
Sauté just until shrimp are cooked through and vegetables are tender,
about 3 minutes longer. Season shrimp mixture with salt and pepper.

Spoon 1/3 cup shrimp mixture into center of each bowl. Ladle soup
around shrimp mixture and serve immediately.

Featured Archive Recipes:
More from Bon Appetit:
The Christmas Season

More festive soup recipes!
Crab and Mushroom Bisque (Chef Keegan)
Fish Soup with Shrimp and Lobster
New Orleans Oyster and Artichoke Soup
Oyster and Spinach Soup (Jacques Pépin)
Petite Marmite (The Christmas Soup)

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