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- We're back reading the Bible on this one again y'all.
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The creamy peanut soup
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that I made is also in the Bible.
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I'm cooking a lot out of it because I found
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that I've had a lot of requests
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for certain types of recipes.
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So, out of the Bible today,
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I'm going to share with y'all the most elegant, easy,
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stupid easy, creamy, easy shrimp bisque.
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Like I said, it's an elegant bisque.
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And bisque, when you associate things with the word bisque,
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you're usually talking about some kind of shellfish,
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it usually lends itself to a seafood.
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So, like I said, this is just so easy
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and it will serve up beautifully for you.
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Now, I'll start by chopping
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a half a pound of shrimp.
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So, I'm gonna give these kind of a just a rough chop
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because I've got my little handy dandy whisker
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over here that I'm going to use
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to break them down even a little bit more.
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now I'm gonna put in one can of cream of celery soup,
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and this is going to help act as a thickening agent.
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And also a lot of flavor.
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I told you, this is just stupid easy.
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Let me get my whisk back.
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Because I'm going to whisk in
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Right now, I'm just going to add the milk
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and I'm gonna hit this
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with my little emulsifier.
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I think the grandchildren would love doing this.
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All right, let's see.
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I'm gonna need two cups of half and half.
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So I'm gonna go ahead and add just some of that,
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And then I'm going to throw in my shrimp.
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Now, if you want your bisque totally, totally creamy,
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then you can put this in a food processor
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and that will make it really, really creamy.
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Okay. So half a pound of shrimp.
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I should've got a deeper bowl.
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I think it might take me back to my childhood.
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Let me put this right in there.
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This will be ready in, like, five minutes.
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All right, so I'm now going to add the rest
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I'm gonna add two teaspoons of tomato paste.
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I'm gonna add one teaspoon of paprika.
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Cause you know how bisque and stews,
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they had that little hint
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of something red in 'em.
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I don't wanna get covered in this.
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And I lost my aprons.
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I was going to hang 'em one day
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and I couldn't find the hook to hang 'em on.
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So now I don't know where they are.
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Eddie, have you seen them?
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- [Eddie] No, I'm not sure
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I noticed one hanging in here. - Okay let's get our shrimp.
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It's caught up in there
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and I'm going to get every bit of that out.
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Now, this recipe just called for a half a pound
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but you could certainly add more to it.
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All right, so we just gonna cut on that
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The longest part is just pulsifying
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the shrimp and the creams.
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All right, so, that's it!
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Now, I've got some Sherry
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here for those that like Sherry,
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and I'm not going to add those to our bisque,
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because not everybody cares for Sherry.
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So I ain't going to put this, huh?
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- [Woman] i.e. you, example being you.
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- [Woman] Yeah, i.e. is a short thing for example.
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- I did not know that, I learn something new everyday.
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I.e.? I.e.? And it's not "for your information,"
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- [Woman] "an example"
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- An example, I.e me.
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- [Woman] So that was the moral of the whole I.e.
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Look, see how that's a pretty kind
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of pinkish color now, y'all?
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So, I'm just going to wait for it to get hot.
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And I'ma have me a bowl in my grandma Paul's bowls
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that she used for Riverbend.
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I just had the peanut soup in it.
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And you know, some things just tastes
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so good in certain things.
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I don't know if I've ever shown y'all my plates that came
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from Riverbend because grandmother served for lunch.
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A lot, lot of men that worked at Georgia Power,
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across the street from Riverbend,
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plus we had the tourists because,
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when Riverbend was at its height,
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that was the only way to get to Florida.
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If you went to Florida, you had to go down US 19.
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So, grandma served quite a few people.
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And, when I eat out of our plates
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that she served her food in at the restaurant of her bowls,
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it just makes the food tastes so much better.
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Like she had a hand in this.
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So, won't take that but a second to get hot.
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While our bisque is heating up,
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I'm going to chop up a little parsley
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because that's what we're going to garnish our bisque with,
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and a little of the Sherry for those that want it.
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And this is all that you gon' need.
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You know what, I like flat leaf parsley.
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I don't know if there's a big difference
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in the curly and the flat leaf,
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I just kind of like the flat leaf.
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- [Eddie] I love it, I never think to use it,
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but I love the scent of it.
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- [Paula] I mean, you wouldn't believe
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the aroma that's coming up
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All right, I'm gettin' my bowl ready.
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I just need this spoon.
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You know, if you don't live on the coast,
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you can still get some good shrimp
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that are maybe fresh-frozen,
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because the way they are freezing everything these days,
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it's just like, really tastes,
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tastes terribly much like it's fresh
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because they flash freeze everything, now,
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you know, it doesn't sit and take forever.
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So, if you wanted a little bit of Sherry this time.
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I forgot to salt and pepper, it.
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but I'm gonna salt and pepper it just a little bit,
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it doesn't need much.
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Put a little bit there
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and a little bit there.
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Michael went to work at 2:30 this morning, y'all
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and I was up and awake talking to him
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and he didn't tell me what time he would be back home.
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I swear, this tastes like crab.
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It really does, it tastes like a crab bisque.
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But so anyway, he just got home
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and Michael adores soups,
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any kind of soup, I mean,
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he's not real, real picky.
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And you wouldn't think that about a man.
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You'd think you'd want something hearty,
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like meat and potatoes,
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So he's going to be in hog heaven when he wakes up
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and finds peanut soup, shrimp bisque.
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Is that the only two soups I'm making today?
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- [Woman] Yes, ma'am.
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- He's going to be happy as a clam, happy as a shrimp.
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I'm gonna put just a little bit.
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That's it, that's enough.
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It's not bad, but I still like it without it.
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You get you some pretty bowls and some ritzy folks
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and serve this as first course
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and they're gonna think you're a genius.
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Love and best dishes y'all!
