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.
We may be jipped out of a white Christmas in Michigan this year, but the promise of the family rejoined and traditions re-lit has me craving pickled herring. In past years I’ve been lucky enough to receive it––scratch-made––from my Polish neighbor, Krystyna, the week before our family celebrates Christmas and the New Year. This year she’s left … Full recipe post »
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