Shrimp and Lobster Bisque

 

This is my easier version of the smooth, creamy

and highly seasoned French soup.

 

 

Mirepoix

     ½ sweet onion (chopped)

     1 red bell pepper (chopped)

     2 carrots (sliced on a bias)

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Ingredients:

-1-2  Russet potatoes

-1 lb large (31-40 count) shrimp (head and tail on)

-2 pkg Louis Kemp Lobster (Imitation)

    Or 2 Med size Lobster tail (cooked w/ medium chop)

-1 Tbs  Better Than Bouillon Lobster Base

- 3 chili peppers 

-½ pint carton half and half

-2 Tbs Saki

-2 Tbs Sriracha Sauce

-1 Tbs Soy Sauce

-1 Tbs Oyster Sauce

-1 pkg Mexican 4 cheese

-1 stick butter

-Salt and pepper for Mirepoix

-½ tsp garlic

-1 pkg fresh mint or trim celery leaves from stalks

 

Directions:

Remove shrimp heads, tails, shells and place in a 4 to 6 quart stock pot along with 1 Tbs salt.

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Cover with water and add chili peppers, then bring to a boil then lower temp and simmer about 30 minutes.

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While boiling stock, sauté Mirepoix in butter with garlic, salt and pepper.

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Strain shrimp parts and return liquid to pot. Add  Better Than Bouillon Lobster Base and water to equal 4 quarts and return to a low boil.

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Combine Mirepoix, stock, soy sauce, oyster sauce, Saki and potatoes. Pour in half and half and 4 cheese and simmer until reduced by about half. Add shrimp and shredded imitation lobster pieces (or med chopped lobster tails) when there are about five minutes left. Garnish with mint/celery leaf and serve immediately.

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