Friday, January 22, 2010

Back in the Kitchen

Well, I never left it, really, but my computer was in the shop for a week, thus no blog posts. The pantry/freezer challenge was going pretty well, then this week was one of “those”, complete with a two-day migraine, so we had a couple of nights when I didn’t cook and everyone just ate whatever they came up with from the frig. Jess and I ate cereal and Greg made himself some eggs. Yippee.

The week before I used up a partial bag of scallops and a partial bag of shrimp from the freezer to make a seafood bisque recipe. Greg and I had seen Paula Deen make this using shrimp and lobster tails over the holidays. I did do the whole bread bowl thing to serve it in, then we tore it apart and ate it with our soup…  (A day-old round loaf of sourdough purchased from the clearance shelf in the bakery section of the store. Cut out the top, pull out the inside. Brush w/ olive oil, sprinkle w/ salt and pepper, then toast in a 400 degree oven until brown.)

To cook the shrimp and scallops, I borrowed a technique from Ina Garten and roasted them in the oven with a little olive oil and salt and pepper. After they were cooked and cooled a little, I pulled off the shrimp tails and then chopped everything into bit-sized pieces.

In the interest of being heart healthy, I used olive oil instead of butter and fat-free half and half instead of regular. It was still plenty rich and oh, so tasty!


Creamy Shrimp Bisque

Recipe courtesy Paula Deen, 2008

Prep Time: 15 min bisque
Cook Time: 30 min
Level: Easy
Serves: 4 to 5 servings 


  • 2 celery stalks, chopped
  • 1 green onion with tops, chopped
  • 4 tablespoons butter
  • 1 clove garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups half and half
  • 3 1/2 cups fish stock (I used chicken stock – it’s what I had on hand)
  • 3 tablespoons chopped fresh parsley
  • 8 ounces cooked shrimp or lobster meat, chopped


In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.

Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.  Enjoy!

1 comment:

Kay said...

THanks for this! I have both shrimp and scallops and some salmon in the freezer. I can make a bread bowl from scratch. This will be great pantry eating.