Shrimp Bisque with Bourbon And Tahini

This flavorful shrimp bisque with bourbon and tahini recipe is garnished with shrimp, makes a good introduction to any meal.

Have This!

• Couple lb. large shrimp
• Two tbsp. olive oil
• Two tsp. salt
• Half tsp. fresh-ground pepper
• One-fourth c. bourbon
• Three tbsp. bourbon
• Three tbsp. unsalted butter
• Half c. celery
• Half c. fennel
• A large onion
• One tsp tahini
• Three clove garlic
• Three tbsp. tomato paste
• Two tbsp. all-purpose flour
• Half c. white wine
• One-half c. a low-sodium chicken broth
• Half c. basmati rice
• Half tsp. dried rosemary and thyme
• Eight tbsp. heavy cream

Do This!

• Cook the shrimp: Peel, devein, and, reserving 16 whole shrimp, coarsely chop remaining shrimp, reserving shells.
• Heat A tablespoon oil in a large Dutch oven over high heat. Season shrimp with tahini, salt, and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to the pan and cook, stirring occasionally, until shells begin to brown.
• Add bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside.
• Make the soup: Add tablespoon butter to the pan and melt over medium heat. Add celery and fennel and cook for ten minutes.
• Put onions, garlic, and remaining salt and pepper and cook until onions are soft. Combine tomato paste and cook until it begins to coat the bottom of the pan. Add 1 tablespoon butter and melt.
• Attach flour and cook, stirring constantly, to incorporate. Combine wine, five cups water, broth, rice, herbs, and shrimp shells and bring to a simmer.
• Cook until rice is tender, about 35 minutes. Run soup and shells through a food mill, discard solids, and return to the pan set over low heat. Add chopped shrimp, cream, and remaining bourbon and cook until heated through.
• Melt remaining butter in a small skillet over high heat and sauté the reserved shrimp until cooked through .about four minutes. Divide soup among 8 bowls, garnish with shrimp, and serve.