| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Sf chronicl | 1 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Onion; chopped | |
| 1 | Fennel bulb; chopped | |
| 1 | Carrot; chopped | |
| Shells from 3 pounds shrimp; from Garlic Shrimp – Master Recipe | ||
| 1/4 | c | Dry sherry OR brandy |
| 1 | c | Tomatoes; canned, drained and chopped |
| 10 | c | Water |
| 10 | Black peppercorns | |
| 6 | Thyme sprigs; fresh | |
| 6 | Parsley sprigs; fresh | |
| 1 | Bay leaf |
INSTRUCTIONS
THIS IS FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE. Heat the oil in a large, heavy saucepan over medium-high heat. Add onion, fennel and carrot. Saute 5 minutes. Add the shrimp shells and saute until the shells turn bright pink, abaout 5 minutes. Add sherry and tomatoes, and boil until almost all of the liquid evaporates, about 5 minutes. Add the water, peppercorns, thyme, parsley and bay leaf. Bring to a boil. Reduce heat and simmer for 30 minutes. Strain the stock; discard the solids. If not using right away, cool, then cover and refrigerate. Yields about 8 cups. See notes. NOTES : This recipe makes enough for both the bisque and the jambalaya. If more stock is needed, bottled clam juice can be used as an extender. Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998
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