Shrimp Bisque

INGREDIENTS:
½ cup canola oil
½ cup melted butter
1 cup diced celery
1 cup diced onion
1 cup diced carrot
1 cup diced leeks
1 tablespoon thyme
1 tablespoon minced garlic
3 bay leaves
2 tablespoons Salt
1 tablespoon Pepper
1 tablespoon Curry Powder
1 tablespoon Old Bay Seasoning
2 tablespoons Tomato Paste
3/4 cup flour
1/2 cup White Wine
5 quarts shrimp stock
2 quarts heavy whipping cream
1 cup Harvey’s Bristol Cream
2 cups chopped cooked shrimp
1/4 cup chopped chives

STEPS:
Combine first 13 ingredients in a large pot and cook on medium high heat until the vegetables are brown. This step takes about about 10-15 minutes. Stir in the tomato paste and then the flour thoroughly. Add the white wine to deglaze the pan then add shrimp stock (see recipe below). Let mixture simmer on medium low heat for 20 minutes until slightly thickened. Then add the heavy cream and Harvey’s Bristol Cream. Top with chopped sautéed shrimp & chopped chives.

INGREDIENTS: (Shrimp Stock)
½ pound shrimp shells
1 onion chopped
1 celery stalk chopped
2 carrots chopped
3 leek tops chopped
6 tablespoons shrimp base
3 bay leaves
3 teaspoons black peppercorns
6 fresh thyme sprigs
8 garlic cloves
6 quarts water

STEPS:
Combine all ingredients in a large stock pot bring to a boil. Turn heat down to medium high and simmer for 35 minutes. Strain stock.

Marriott


About the Event:
The 35th Annual Taste of Mobile will be held at 6:30 p.m. on Thursday, October 25, 2012, at the Mobile Convention Center. The event will be hosted by the Mobile Chapter of the Alabama Restaurant Association and Goodwill Easter Seals of the Gulf Coast.

The Taste of Mobile showcases area restaurants by offering each an opportunity to present their specialty dishes to a large local gathering.
 
Tickets are $25 per person and are available at:

• Mobile Fixture - Montlimar Dr.,
• Wintzell’s Oyster House - Airport Blvd., Downtown,
• Saraland and Goodwill Easter Seals (Gordon Smith Dr).

About the Chef:
Chris Lambert is the Executive Chef at the Marriott Mobile. He has worked at the Marriott for 2 years. Chef Chris has been in the food industry for 35 years.  In addition to the Marriott, he has worked at the Bienville Club and the Radisson Admiral Semmes.  He also worked at the Crowne Plaza Hotel in Jackson, Mississippi  where he cooked for Presidents George Bush Senior and Junior and also First Lady Barbara Bush.
Chef Chris credits his grandmother for inspiring him with her simple, wholesome southern cuisine.

About the Restaurant:
The Marriott Mobile has just gone through a multi million dollar renovation and has a new restaurant "Sage Bar & Grill" named after Sage Ave. The grand opening is December 6th.

At last year's Taste of Mobile, the Marriott won best hotel, best themed booth and best bread. This year the Marriott is featuring Shrimp Bisque and a bacon wrapped-blackened crawfish stuffed pork loin served over braised spinach with a Creole mustard cream.