0 (0)

Categories: Fish and Shellfish, Soups

Mango Fool Shrimp Bisque

Mango Fool Shrimp Bisque
Los Angeles Times

Dear SOS: The Mango Fool in Long Beach has a delicious shrimp bisque that I would love to make at home. I think it includes generous additions of nutmeg and Parmesan cheese. Nancy Webber Via e-mail Dear Nancy: Here's the ... Read more

Total time: 1 hour | Serves 6
  • 1/2 cup olive oil
  • 2 large carrots, chopped
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 red bell peppers, chopped
  • 1 teaspoon minced fresh oregano
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon minced fresh basil
  • 2 bay leaves
  • 2 tablespoons chopped parsley
  • 1 cup white wine
  • 1 (28-ounce) can diced tomatoes
  • Dash cayenne pepper
  • 1 teaspoon black pepper
  • 8 cups water
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 pound medium shrimp, peeled and deveined, finely chopped
  • 1 cup whipping cream
  • 1 teaspoon hot pepper sauce

Step 1Heat the oil in a large saucepan over medium heat. Cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes.

Step 2Add the wine and reduce by half, about 3 to 4 minutes. Add the tomatoes, cayenne and black pepper. Add the water. Simmer until the vegetables are very tender, 45 minutes. Puree the soup in batches and return to the saucepan.

Step 3Blend the butter and flour together with your fingertips. Whisk the mixture into the pureed soup and bring to a boil. Add the shrimp, cream and hot pepper sauce and bring to a simmer. Cook 1 to 2 minutes more.

6 servings. Each serving:
419 calories; 512 mg sodium; 157 mg cholesterol; 30 grams fat; 10 grams saturated fat; 20 grams carbohydrates; 16 grams protein; 3.83 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Salt-roasted rockfish with tomato-olive salsa
Peel-'n'-eat shrimp
Roast duck with seared prawns
Grilled scallops with braised romaine