Quick Bites from Pender

Posts Tagged ‘shrimp bisque’

Sunday Lunch – Shrimp Bisque

In Lessons From Cooking School, Recipes, Sunday Lunch on May 23, 2010 at 2:34 pm

bc-spot-shrimp-bisque

Classic bisques are thickened with rice, but all of my culinary instructors used roux to thicken their bisques.  Rice, no matter how finely you puree it, will always be grainy.

A roux is a combination of equal parts, by weight, of flour and fat that are cooked together to form a paste.  The cooking eliminates the raw flour taste, and the fat-coated starch particles are prevented from congregating together in lumps when added to liquid — making roux the front runner to thicken anything you want smooth and creamy — like a bisque.

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