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Gallery Pressure-Cooker Shrimp Bisque Credit: Marcus Nilsson Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 pound medium shrimp, peeled, deveined, and halved lengthwise, shells reserved Kosher salt and freshly ground pepper 2 tablespoons cornstarch 1 cup dry white wine, such as Sauvignon Blanc 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1/4 cup finely chopped carrot 1 teaspoon sweet paprika 1 cup heavy cream 2 tablespoons chopped fresh dill 1 tablespoon unsalted butter Watercress (or more fresh dill) and toasted baguette slices, for serving

Gallery Pressure-Cooker Shrimp Bisque Credit: Marcus Nilsson

Recipe Summary Servings: 4

Pressure-Cooker Shrimp Bisque      Credit: Marcus Nilsson

Pressure-Cooker Shrimp Bisque

Credit: Marcus Nilsson

Pressure-Cooker Shrimp Bisque

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 pound medium shrimp, peeled, deveined, and halved lengthwise, shells reserved Kosher salt and freshly ground pepper 2 tablespoons cornstarch 1 cup dry white wine, such as Sauvignon Blanc 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1/4 cup finely chopped carrot 1 teaspoon sweet paprika 1 cup heavy cream 2 tablespoons chopped fresh dill 1 tablespoon unsalted butter Watercress (or more fresh dill) and toasted baguette slices, for serving

Directions

Toss shrimp with 1/2 teaspoon salt in a bowl. In another small bowl, stir together cornstarch and 1/4 cup water until smooth.

In a 6-to-8-quart pressure cooker, combine reserved shrimp shells, 3 cups water, wine, onion, celery, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 8 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 10 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.

Strain liquid through a medium mesh sieve set over a large bowl, pressing on solids (discard solids). Return stock to cooker, add paprika and cream, and bring to a boil in stovetop cooker over medium heat, or in electric cooker set to saute. Whisk cornstarch-water mixture into soup to thicken slightly, 1 to 2 minutes. Add shrimp and cook, stirring, until just cooked through, about 3 minutes.

Season with salt and pepper, then stir in dill and butter. Top with watercress and serve immediately with baguette.

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All Reviews for Pressure-Cooker Shrimp Bisque

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pressure-Cooker Shrimp Bisque

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest