Christmas Eve Dinner: 48 hour Countdown: Make Shrimp Bisque
Thumbing through cooking magazines is amusing bedtime reading material, especially at this time of the year. “Ho-Ho-Ho: Who are you kidding?”, I mumble, scrutinizing ambitious holiday menus that, supposedly, can be pulled off within the span of several hours. Does the cook get to eat?
The only way I can create a festive Christmas Eve Dinner is by beginning the prep work at least 48 hours in advance. Today I’m making Sherried Shrimp Bisque; this delicious
soup will be the appetizer and can be made 48 hours in advance to serving. It
will be the perfect complement to the Standing Rib Roast I’m making for our
Christmas Eve dinner.
There are many ways to thicken soups and bisques. Rice is often and traditionally used to thicken seafood bisques, and I particularly enjoy the flavor and texture the rice brings to the bisque when puréed with the other ingredients.
This is a deliciously rich and elegant bisque. So much so, I don’t like guests filling up on bisque before dinner. It’s fun to serve it in cognac glasses garnished with a speared shrimp while guests are milling about. There is so much excitement surrounding gift-giving, it’s hard to contain the family around the dining room table.
I’ve fallen off the blogging grid. Not from lack of cooking – grilling/entertaining season is at its peak – but from taking the time for studious recipe notation and accompanying photographs. For instance, the Feta-stuffed Lamb Burgers with Tzadziki and Beet Relish I made last week were masterful. But the photograph I dashed off looked … Full recipe post »
Last night I dreamed of beets. Beet relish, specifically. On recent travels, so many dishes were accompanied by a grated beet accoutrement – antipasto platters, a side dish with venison, a topping on a burger – making the food that would have been fine without the condiment, extraordinary. I’m missing beet relish, most surely since … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
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