Shrimp, Zucchini, and Red Pepper Bisque

This creamy bisque is an outstanding first course. The chunky, colorful sautéed shrimp-andvegetable mixture not only provides the bulk of the flavor, it acts as a garnish, too. To avoid lastminute work, have all the sauté ingredients ready, then quickly cook them just before serving. The easiest serving procedure would be to stir the cooked shrimp and vegetables into the bisque. But I much prefer to bring a tureen of the soup to the table along with a bowl of the shrimp and vegetables and serve it from the head of the table, spooning the sautéed mixture into each bowl of soup—the splash of green, red, and pink in the creamy soup looks terrific.

Makes 8 servings

Make Ahead: The bisque can be made up to the point before adding the half-and-half up to 1 day ahead.

Ingredients:
• 1 pound medium shrimp with shells
• 7 tablespoons unsalted butter
• 1 small onion, chopped
• 1 small celery rib with leaves, chopped
• 2 cups bottled clam juice
• 1 cup dry white wine
• 2 sprigs fresh parsley
• 1⁄8 teaspoon dried thyme
• 1⁄8 teaspoon black peppercorns
• ¼ cup all-purpose flour
• 2 tablespoons Madeira or dry sherry
• 1 tablespoon tomato paste
• 2 cups half-and-half
• ¼ teaspoon salt
• ¼ teaspoon freshly ground white pepper
• 1 medium zucchini, cut into ¼-inch dice
• 1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice

Preparation:
1. Peel and devein the shrimp, reserving the shells. Coarsely chop the shrimp; cover and refrigerate.

2. In a medium saucepan, heat 1 tablespoon of the butter over medium heat. Add the onion and celery. Cover and cook until softened, about 5 minutes. Add the shrimp shells, 3 cups cold water, the clam juice, wine, parsley, thyme, and peppercorns. Raise the heat to high and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Strain and reserve the stock (you should have 5 cups; add water as needed).

3. In a large, heavy-bottomed pot, melt 4 tablespoons of the butter over low heat. Whisk in the flour and let bubble, without browning, for 1 minute. Whisk in the sherry and tomato paste, then the reserved shrimp stock. Raise the heat to medium and bring to a simmer. Simmer until lightly thickened, about 3 minutes. (The bisque can be made to this point up to 1 day ahead, cooled, covered, and refrigerated. Reheat gently before proceeding.) Add the half-and-half and cook until very hot but not simmering. Season with 1⁄8 teaspoon of the salt and 1⁄8 teaspoon of the pepper.

4. In a large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the zucchini and red pepper and sauté until just tender, about 7 minutes. Add the shrimp and cook until pink and firm, about 3 minutes. Season with the remaining 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper. Transfer to a warmed bowl.

5. Pour the bisque into a warmed soup tureen. To serve, ladle the bisque into soup bowls, topping each serving with a spoonful of the shrimp and vegetable mixture.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p44'.