Food Allergy
If you note any food allergy reaction whenever you or your love ones ate certain food ... from rashes, cough to asthma and anaphylactic reaction ... confirm it with an allergy test ... besides taking food allergen off the recipe and menu ... you need to ensure that there are no cross contamination from the worktop to equipments used ... read labels of packaged products ... unsured don't use ... it can be life threatening for someone with severe allergy and anaphylactic reaction.
Shrimp Bisque
Ingredients:
- 30 g butter
- 60 g onion brunoise
- 60 g carrot brunoise
- 500 g small shrimps with shell
- 1 bay leaf
- pinch thyme
- 4 parsley stems
- 30 g tomato paste
- 15 g paprika
- 60 ml burnt brandy
- 200 ml white wine
- 1 lit fish veloute sauce
- 500 ml fish stock / fumet
- 300 ml hot cream
- to taste slat
- to taste ground white pepper
Procedure:
- heat butter in sauce pan over medium heat
- add onions, carrots ... saute till browned
- add shrimp, bay leaf, thyme, parsley stem ... saute till shrimp turn red
- add tomato paste ... mix well
- add brandy, wine ... simmer till reduced by half
- remove shrimp ... peel, devein ... return shell to saucepan
- cut shrimp into small dice for garnish
- add fish veloute, stock to saucepan ... simmer 10-15 mins
- strain ... return soup to saucepan ... bring to simmer
- add hot cream and shrimp before service
- season to taste
Note:
- paprika is often used instead of tomato paste to color and flavor bisque ... 15 ml paprika = 30 g tomato paste
- burnt brandy: heat barndy in a suacepan and flamed to burn off alcohol
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