Archive for November 26th, 2010

We are having good friends MiMi and David for dinner Saturday night. Here is the menu:
Crostini with Seared scallop and avocado paste
Shrimp bisque with saffron garlic aoili toast – see below
Beef tenderloin with port reduction,
Roast garlic mashed potatoes
Green beans with butter and almonds
Molten chocolate cake, crème anglais and raspberries!

Shrimp bisque with saffron garlic aoili toast

Adapted from Gourmet, April 2001
Yield: Makes 4 servings (about 4 cups)


  • 3/4 lb medium shrimp, shelled and deveined, shells reserved
  • 1/4 stick (1/8 cup) unsalted butter
  • 1/4 cup Pernod
  • 1 qt water
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1 medium potato, cubed
  • 1 tablespoons tomato paste
  • 1/4 teaspoon cayenne
  • 1 teaspoons salt
  • 1/4 cup carnation LF evaporated milk
  • Fresh lemon juice to taste
  • Accompaniment: saffron garlic aioli toasts.


  1. Cook shrimp shells in 1/2 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden. Add Pernod and boil, stirring frequently, until most of liquid is evaporated. Add water and simmer, uncovered, 20 minutes. Pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them.
  2. While stock is simmering, cook shrimp with salt to taste in 1 tablespoon butter in a 6-quart heavy pot over moderate heat, stirring frequently, until just cooked through, 3 to 4 minutes. Transfer with a slotted spoon to a bowl. Add remaining 2 tablespoons butter to pot, then cook celery, potato and onion over moderate heat, stirring, until softened. Stir in tomato paste, cayenne, salt, and shrimp stock and simmer, covered, about 20 minutes. Set aside 4 shrimp and stir remainder into bisque.
  3. Purée bisque in batches in a blender (use caution when blending hot liquids), then pour through fine sieve into another pot. Stir in evaporated milk and cook over low heat until heated through (do not boil).
  4. Use reserved shrimp as part of garnish for bisque on a toast with a dollop of aioli.

Cooks’ note: Bisque can be made 2 days ahead. Cool, uncovered, before chilling, covered.
Save your shrimp shells in the freezer throughout the year and add to stock for even more flavour.
Reserve the shrimp ‘paste’ from the sieve and beat with cream cheese for an additional dip!

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