Shrimp Bisque

 

Shrimp Bisque

Shrimp Bisque

Sara Lynn’s mother Pat likes to make this decadent soup for Christmas…but why wait?

                                Sara Lynn Cwayna                                          Greenfield, Minnesota

 

Shrimp Bisque Recipe

Shrimp Bisque

6 Tbsp. olive oil

4 cups chopped green onions (stem and ends removed)

6 cloves garlic, chopped (or 1 ½ tsp. PENZEYS MINCED GARLIC)

¼ to 1 tsp. CAYENNE PEPPER, to taste

2 lb. shrimp, shelled and deveined

½ cup brandy or cognac

½ cup dry sherry or white wine

1 stick butter

½ cup flour

4 cups whole milk

1 can (6 oz.) tomato paste

4-8 cups seafood stock, or more as desired

Worcestershire sauce and hot sauce on the side

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

 

In a medium skillet, heat the olive oil over medium-low heat.  Add onion and cook until tender but not brown, stirring frequently, about 10 minutes.  Add the garlic and cook 1 minute, stirring constantly.  Add the CAYENNE and shrimp and cook for 3 minutes, stirring occasionally.  Add alcohol and cook for 3 more minutes.  Remove from the heat and set aside.

In a large pot over medium-low heat, melt the butter.  Add the flour and stir constantly for 1 minute, until it forms a thick creamy paste.  Gradually add the milk, starting with a few tablespoons at a time, stirring constantly, and cook until smooth and thickened, about 5 minutes.  Stir in the tomato paste, whisking or stirring well to dissolve.  Slowly add the seafood stock (start with 4 cups), stirring constantly.  Add the shrimp mixture to the pot.  If the soup is too thick, add additional seafood stock or water as desired (we used a total of 7 cups).

Serve hot with Worcestershire sauce and hot sauce on the side.  The cooking time is 30-40 minutes.

14-16 servings

 

(Recipe for Shrimp Bisque was in Penzeys Spices catalog)

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Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

 

This recipe, Teriyaki Pork Chops with Blueberry-Ginger Relish is from Diabetic Connect.  Take 5 minutes in the morning to get these pork chops marinating so they’re ready to grill the same night or even the next day.

 

Teriyaki Pork Chops with Blueberry-Ginger Relish Recipe

 

Teriyaki Pork Chops with Blueberry-Ginger Relish

**  Total Time:  2 ½ hours (including 2 hours marinating time)  **

4 bone-in center-cut pork chops, (about 1 ¾ lbs.), trimmed of fat

Marinade:   3 Tbsp. reduced-sodium soy sauce

2 Tbsp. dry sherry

2 cloves garlic, crushed

1 tsp. brown sugar

¼ tsp. crushed red pepper

Blueberry-Ginger Relish:   1 cup fresh blueberries, coarsely chopped

1 shallot, chopped

1 serrano chile, seeded and minced

1 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

1 tsp. minced fresh ginger

1/4 tsp. salt

Marinate the pork for up to 1 day.

To marinate:  Place pork chops in a large sealable plastic bag.  Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl.  Add the marinade to the bag, seal and turn to coat.  Marinate in the refrigerator for at least 2 hours or overnight.

To prepare relish:  About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.

Preheat grill to high.  Remove the pork chops from the marinade (discard marinade).  Grill the chops 3 to 5 minutes per side.  Let them rest for 5 minutes before serving the relish.

 

(Recipe for Teriyaki Pork Chops with Blueberry-Ginger Relish came from Diabetic Connect, 2014)

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