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Hello Soup Season... Meet Shrimp Bisque
We are celebrating National Bisque day with what will become the soup of the season. A smooth creamy broth, both sweet and savory from the shrimp with a toasty piece of bread will get rid of that chilly Fall chip on your shoulder! Using our brown (also known as shell on) shrimp creates a wonderfully sweet and full bodied seafood stock, but can be replaced with cleaned and deveined shrimp and store bought stock for a quicker and just as delicious meal! We use the shells to make our stock to preserve more of the flavor that our gulf shrimp has, as well as the nutrients in them to aid our immune systems as we enter soup season and the weather that makes it taste that much better. Dear bisque... you're shrimpy the best!
AUTHOR PROFILE
Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.
1 comment
Looks like another great recipe from Wild for Salmon to go with my Wild for Salmon Chowder recipe which was a recent hit with 20 women!!!