WHIDBEY ISLAND SHRIMP BISQUE ENJOY DAN:

                       WHIDBEY ISLAND SHRIMP BISQUE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-pound raw large unpeeled shrimp

1 tablespoons olive oil

3 tablespoon tomato paste

1 onion, chopped

2 carrots, chopped

3 cups water

1 bay leaf

1/2-cup couscous

2 cups chicken stock

2-1/2-tablespoon miso

2 tablespoons cream sherry

1 teaspoon EACH turmeric and paprika

1/2-teaspoon EACH Old Bay and cumin

1 (19.5 Oz) can Mae Ploy coconut milk

1 teaspoon sherry vinegar

1/2-teaspoon cayenne pepper

2 tablespoon butter

1 tablespoon fresh dill

Coarsely ground black pepper to taste

DIRECTIONS:

1.   Peel and devein shrimp, leaving tails on, reserve shells.

2.   Heat oi in a stock pot over high heat.

3.   Add shrimp shells, and cook, stirring occasionally, for 4 minutes.

4.   Reduce heat to medium, add tomato paste, onions, carrots, and sauté for about 3 minutes.

5.   Add 3 cups water, bay leaf; increase heat and bring to a boil.

6.   Cover, reduce heat and to medium-low; simmer for 50 minutes.

7.   Pour through a fine wire-mesh strainer into a bowl pressing to extract liquid.

8.   Discard solids.

9.   Add shrimp liquid, chicken stock, and next 6 ingredients to stock pot.

10  Bring to a boil over high-heat.

11  Cover reduce heat to medium-low, and simmer for 25-30 minutes.

12  Then add to a blender and blend until smooth about 30 seconds.

13  Stir in coconut milk, vinegar, and cayenne.

14  Heat butter in a skillet over high heat until foamy.

15  Add shrimp and cook, stirring often until just translucent, 3 minutes.

16  Add 1/2-tablespoon dill, stirring often for about 1 minute.

17  Serve in bowl; top evenly with shrimp, reamaning dill and black pepper.

ENJOY DAN:                                                    STAY HEALTHY