Petite peas in a silky bisque with a rock shrimp rémoulade. Serves 6.
¼ cup butter
¼ cup flour
1 quart rich chicken stock
1 cup cream
2 cups peas, fresh or frozen
Salt to taste
In a heavy bottomed 2-quart soup pot, heat the butter over medium-high flame until melted. Add the flour and cook a few minutes to remove the raw flour taste. Add the chicken stock and bring to a boil. Reduce heat and add the cream. Season to taste. Blanch the peas in boiling water for a few minutes. Drain and puree in a blender, adding a little of the chicken stock mixture as needed, until very smooth. When ready to serve bring the mixture to a boil and whisk in the pureed peas.
1 cup rock shrimp, coarsely chopped
2 tablespoons red onion, minced
2 tablespoons red bell pepper, minced
2 tablespoons diced tomato, peeled and seeded
1 teaspoon garlic, minced
1 teaspoon parsley, chopped
¼ cup mayonnaise
¼ cup milk
1 tablespoon gelatin
Salt and pepper to taste
In a large pan heat a small amount of olive oil over a high flame. Add the rock shrimp and quickly sauté until just done. Remove from the pan to let cool. Mix together the remaining ingredients, except the gelatin. Add the cooled rock shrimp. In a small pan, "bloom" the gelatin by sprinkling it over 1 tablespoon of water then add ¼ cup milk and heat to dissolve the gelatin. Add the milk mixture to the rock shrimp rémoulade and spoon into six 2-ounce cups. Refrigerate for one-half hour.
6 large soup plates
Turn out the rémoulade cups into the center of 6 large soup plates and pour the velouté around the rémoulade.