Sicilian Shrimp and Roasted Tomato Bisque

BATON ROUGE, La. (WAFB) — Most people don’t realize that tomatoes are an American product. Many believe they originated in Italy and found their way to Bayou Country. Roasting the tomatoes concentrates the sugars and gives them a nice smoky finish. Come join us in supporting St. Vincent de Paul Bâton Rouge on March 11 with this delicious soup!

Preparation time: 1h30

Yields: 6 to 8 servings


1 pound (70 to 90) shrimp, peeled and deveined

1 can (32 ounces) finely diced roasted tomatoes, divided

1 cup tomato sauce

½ cup olive oil

2 cups diced onions

1 cup diced celery

½ cup diced bell peppers

¼ cup minced garlic

1 cup diced carrots

1 cup flour

1 cup dry white wine

3 liters of beef broth

1 tablespoon chopped basil

1 tablespoon chopped thyme

1 tablespoon chopped oregano

1 cup heavy whipped cream

salt and white pepper to taste

Louisiana hot sauce to taste

8 basil leaves, cut into strips

Method: In a 5-quart cast iron skillet, heat the olive oil over medium-high heat. Add the onions, celery, peppers, garlic, carrots and half the shrimp. Sauté 3 to 5 minutes or until vegetables are wilted. Sprinkle with flour and incorporate well into the vegetable mixture using a whisk. Reserve ½ cup diced tomatoes for garnish. Add all the other tomatoes, tomato sauce and white wine to the roux mixture. Add beef broth until thickened to a soup-like consistency, stirring often. Bring to a simmer, reduce to simmer and add basil, thyme and oregano. Cook for 30 minutes, adding broth if necessary to maintain volume. Stir in the cream. Using an immersion blender, puree the ingredients for 2 to 3 minutes. Add the remaining shrimp and simmer for another 5 minutes. Season to taste with salt, white pepper and hot sauce. When ready to serve, garnish with reserved tomatoes and fresh basil.

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