Shrimp Shell Bisque Sauce for Risotto
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0
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
Shrimp Shell Bisque Sauce for Risotto
Ingredients
- Pasta shells - 2 lbs
- Baking Tomatoes - 8.8 oz
- Onion - 1 head
- Carrot - 1 piece
- Sage - 1 stem
- Celery salt - 2 pieces
- Brandy - 2 tablespoons
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash and chop the shrimp shells.
Step 2
Finely chop the carrot, onion, and celery, and sauté in olive oil with sage. Add the shrimp shells, salt, and pepper, and cook for 2 minutes.
Step 3
Add the brandy and let it evaporate. Then add the tomatoes and water. Bring to a boil and simmer on low heat for about 40 minutes.
Step 4
Remove from heat and let it steep under a lid for another 20 minutes.
Step 5
Blend the sauce in a blender until smooth.
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