The setting is our Fellowship Hall which is magically transformed into a friendly bistro.
As promised, this week's recipe comes from the event. I tried two soups (eating, not making). This week's recipe is most unusual, but I can vouch for the soup being wonderfully tasty.
So, here it is!
SHRIMP QUINOA BISQUE
4 Tbsp. butter
2 Tbsp. canola oil
1-1/2 lb. thawed, peeled, and deveined medium shrimp (reserve the shells!!!)
1-1/2 cup chopped onion
½ cup celery, chopped
½ cup carrot, chopped
½ cup dry white wine
2 Tbsp. brandy
1 Tbsp. minced fresh ginger
1 4-inch piece of lemongrass, diced
2 cups cold water
1 qt. seafood stock
1 14-oz can. lite coconut milk
8 oz. water
1 cup quinoa*
½ Tbsp. salt
1 cup cubed zucchini
1. Melt butter in large saucepan. Add 1 Tbsp. canola oil. Add shrimp shells to the pan and saute for a few minutes until shrimp shells become fragrant. Add onions, carrots, and celery to saucepan and stir to coat. Sauté until vegetables start to soften, about 3 minutes.
2. Add ½ cup dry white wine and 2 Tbsp. brandy and cook until liquid is nearly evaporated.
3. Add 2 cups cold water, cover pan, and simmer ½ hour. You should have about 1-1/2 cups very fragrant broth.
4. Strain broth carefully to remove shells and other solids. Reserve this broth.
5. In a large saucepan, sauté ½ cup chopped onion in 1 Tbsp. canola oil. Add lemon grass and ginger and sauté briefly. Add shrimp broth to pot and simmer for 5 minutes.
6. Add seafood stock, coconut milk and water to pot. Bring to a gentle boil.
7. Add quinoa and reduce to simmer. Cook 3 minutes. Add zucchini cubes and cook for about 1 minute. Add shrimp to pot. Add salt to taste.
To serve the soup, cook shrimp until finished. You may garnish with chopped scallion, toasted coconut, or cilantro.
*You will need to wash your quinoa before using by gently rubbing the grains between your fingers while running it under cold water.
This is one tasty soup. But since I haven't made it, I can't predict for its ease of preparation.