Seafood Curry Bisque (or is it Curry Seafood Bisque) is not one of those popular dishes because of the “soupy” nature of the meal.
People see the curry-part as being a more “solid” type of meal. They associate this spicy meal with the Indian or Mexican cuisine and hardly ever think of soup as curry.
But whatever your preferences about food are, this Bisque is one you really should try.
The powder in this ingredience list is also something you can experiment with because there are many different masalas and spicy powders to use.
If you know something about mixing there wonder-powder of the east, you can do your own thing here.
If you want to stick to my recipe it is also Okay – but remember that some of this curries and spicy powders are not available in some parts of the world.
1 garlic clove, finely chopped
1 tablespoon curry powder
1 tablespoon tomato paste
1/2 cup light cream
1/2 pound cooked shrimp
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 teaspoon paprika
2 fluid ounces brandy
2 green onions, finely chopped
3 1/2 cups chicken stock
3 tablespoons all-purpose flour
3 tablespoons butter
salt and pepper to taste
Melt the butter in a large pot over medium heat.
Stir in the onion, celery, and garlic, and cook 5 minutes, or until tender.
Mix in flour, curry powder, paprika, and tomato paste. Gradually stir in chicken stock. Bring to a boil.
Reduce heat to low, and simmer 15 minutes.
Stir shrimp into the pot, reserving a shrimp to place on top of each serving.
Mix in cream.
Season with salt and pepper, and divide into servings.
Pour an equal amount of brandy into each serving.
Sprinkle with green onions, and top with reserved shrimp.
When you dish up this meal for your family or friends, keep in mind how long you want the gathering last.
If you want to chill the night away with your friends don’t be too stingy with the brandy…
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