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Shrimp Puff Pastry

report - shrimp bisque with puff pastry top


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report - shrimp bisque with puff pastry top

Wendy Lai | Apr 5, 2004 03:19 PM

I didn't get any real answers about topping my individual soup terrine with puff pastry and baking it to get a nice golden crust for my shrimp bisque. I didn't find any recipe that described what I had in mind. I did have something like it in restaurants before. I thought it shouldn't be too difficult, just top and bake, right? Well, I'm glad to say I was right! I heated the bisque and pour into my bowls, brushed the rim with an egg wash, cut out big rounds to cover the top and popped them into the oven at 400, after about 20 minutes I was rewarded with a golden puffy "hat" on all of the bowls. They were so cute, great presentation, and the crunchy puff pastry was a great accomapaniment to my creamy bisque.

I used Emerill's shrimp bisque recipe, but I used a lot more shrimp because I thought 1 pound wasn't going to "shrimpy" enough. And I also used a couple of table of rice to thicken the soup, like traditional bisque. My guests loved it.


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