Fall Recipe; Red Miso Bisque

Are you ready to be blown away? That’s exactly what will happen once you try this Red Miso Bisque. This fall recipe will be a guaranteed winner and staple..as long as you like a full amount of flavor.

It’s a bit of work but I feel that once you do it you’ll have it down Then it gets easier the next time you make it. If you try this, tag me in your stories and posts! I’m dying to know what you think and how it turns out for you!

Let’s do this.

Ingredients:

1 lb raw large unpeeled shrimp

2 tbs Canola Oil

6 tbs unsalted tomato paste

2 cups chopped yellow onion (I used white and 1/2 of one)

1 cup chopped carrot

1 cup chopped celery

6 cups of water

2 bay leaf

4 cups unsalted chicken stock

1/2 uncooked Basmati rice

5 tbs red miso

1/4 cup cream sherry

2 tsp sherry vinegr

1/8 tsp cayenne pepper

1/4 cup unsalted butter

2 tsp chopped fresh dill

salt and pepper

Equipment you need

Directions for Red Miso Bisque

First devein shrimp but keep the shells. Put shrimp back into fridge until we need them.

In a dutch pan (any large pan will do as long as it is stick free), set on high and heat up oil. Once heated, add the shells from the shrimp. Cook until they turn pink (about 3 min) Once pink, reduce heat to about medium, add in tomato paste, onions, carrots and celery. Cook for about 5 min. Best to stir the whole time so that it doesn’t stick to the pan.

Add water and the bay leaves. Bring to a boil. Once it starts to boil bring the heat back down. Cover and let sit for about 50 min.

Once done, use a wire mesh to strain out all the liquid into a bowl using the wire mesh. Careful, it’s super hot. You should have about 4 cups. If not…squeeze more. Throw away the solids.

Put liquid back into pot. Add in chicken stock, rice, miso and the cream sherry. bring back to a boil, again. Once it boils bring heat back down to a simmer and let sit for 25-30 min.

The original directions (from Cooking Light) say you may need to do this in batches. However, I didn’t need to. Take the liquid, including rice and put it into the blender. Remove the center of the lid (that part you’ve probably never removed) and let the steam out. Place a clean town over the hole (so that steam can still escape) For about a min blend ingredients. Again, directions say it’s about a min but looking back I should have done it for a little longer.

I then poured this liquid into a bowl that had a lit, to keep it warm. Before putting on the lid add vinegar, and cayenne, gently stir. If you stir too much it will foam. Then I put on the lid to keep it warm.

Last set of steps. In a pan, head up butter. Once the butter is foaming add the shrimp and cook thoroughly. Shrimp cook fast. Should be about 3 min. Mine were extra big so I cooked them for 4. Add in fresh dill and stir. Then add shrimp to bisque. And then you’re done here.

Serve in a bowl. Get ready to hear the most amazing praises.

Left overs aren’t bad either. The bisque does get thicker as it sits over night.

My picture doesn’t do it justice. When we move into the new house and have amazing lighting, I’ll take more pics and update this post. This is perfect for fall.

Cook to impress.

If you are looking for another soup recipe try my chicken and rice. It’s another crowd pleaser.

This recipe was found in the Cooking Light magazine.

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