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A question about Saveur's shrimp bisque made from shells


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A question about Saveur's shrimp bisque made from shells

Glencora | Apr 25, 2010 12:18 PM

I've been saving shrimp shells in the freezer for a couple months and now have six cups (I think -- measuring is a bit problematic. How packed should they be?). My main question, though, is about whether I should remove the shells before pureeing. The recipe says to cook tomatoes, onions, carrots, and celery in butter, then add the shells and rice and cook that; add some tomato paste, then some brandy, finally add water and an herb bundle. Then after simmering all that it says to remove the herb bundle, puree, and then strain, adding cream, lemon juice and cayenne at the end. That's it. Only, pureeing the shells seems --- weird. Should I do it?

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