Tuesday, May 26, 2009

Shula's Steamy Spicy Seafood Bisque

This bisque is high in protein and low in carbs which increases your levels of dopamine and lowers your levels of serotonin, so it's perfect for The Orgasmic Diet. Shellfish is known to be a libido enhancer, and anything hot and steamy and spicy is sure to get you thinking in a steamy spicy direction. So, it's good for your libido and tastes fabulous. Let's get started~

  • 6 stalks celery including leaves
  • 2 large onions (Texas 1015 sweet onions preferred)
  • 1 Tablespoon minced garlic (the kind from the jar is easier)
  • 6 cups white wine (I use Pinot Grigio but Chardonnay or even Cafe Zinfandel will do in a pinch)
  • 2 6oz cans tomato paste
  • 1 Tablespoon Tony Chachere's Creole seasoning
  • 1 quart heavy cream
  • 2 8oz package crab-flavored surimi
  • 2 12oz packages crawfish tails
  • 1 pound peeled tailed shrimp
  • 12 cups vegetable broth (bouillon works fine)
  • 1/4 cup dried parsley
  • extra virgin olive oil
  • 2 Tbsp corn starch
Trim and chop vegetables and place in bowl. Place a large stockpot over medium heat, add up to 3/4 cup olive oil. Allow stockpot and olive oil to warm. Add celery. Stir every 3-4 minutes, cover and allow to soften. When celery yields slightly to pressure from spoon, add onions. Stir. You may need to add the rest of the olive oil at this time. Cover and allow to soften, stirring every 4-5 minutes. When celery yields easily to pressure from spoon, vegetables are tender enough and it's time to add the liquids. You'll also notice that a small amount of vegetable juices is condensing at the bottom of the pot. Add the wine and tomato paste. Stir. Add the broth and Tony's seasoning. Cover and bring to a gentle simmering boil.

Before adding the seafood, we want to puree some of the vegetables and add the cream to make the bisque thicker and the trademark bisque color. Most of the vegetables will be at the top. Use a measuring cup to scoop out about half of the vegetables and broth and place in a mixing bowl. Leave about 1/4 to 1/2 the vegetables to give the bisque a thicker texture. Once you scoop out the vegetables from the stockpot, add the seafood and let it cook while you blend the vegetables.

Gently scoop the vegetables and broth into the blender. Be careful! It's hot. Add the cream and puree in the blender. While the blender is going, very carefully and slowly add the corn starch. Once pureed, return the now pink bisque colored blend to the stockpot and stir gently. Add the parsley, stir and simmer on low heat.

Serve with hot buttered sourdough toast. This bisque reheats beautifully and freezes well also. I made a double batch to inaugurate my new big stainless steel stockpot. Feel free to half the recipe if you like.


1 comment:

StuK said...

sounds deeee-lish!