Patti's Place: Cory's Paleo Shrimp Bisque

This is sort of a guest blog....sort of because the pictures and comments belong to the cook, my son Cory, but I'm doing the blog work.

So...I guess it's a joint effort.

Cory has become quite the Paleo chef. He's very creative....I wish I could hire him to cook for me every day.

Come to think of it....I cooked for him for years and years....he sort of owes me.

Anyhoo, here's his great looking shrimp bisque dish he came up with and I've named it.....(not very original, I'm afraid)....Cory's Paleo Shrimp Bisque.

The ingredient list and full recipe with instructions are listed below the pictures!

Cory's Paleo Shrimp Bisque

A gathering of the ingredients

Patti's note: Cory likes to cook with LouAna Coconut Oil because there is no coconut flavor in it and some things don't need to taste like coconut....I agree.

Sauteing the peppers & onions

I sautéed the diced onion (yellow), bell pepper (yellow), hatch pepper and poblano pepper in a little olive oil (very little oil, just enough to aid with not sticking).

Adding the peeled tomato

Cooking one large tomato (peeled) over the sautéed onions/peppers to start the sauce...

Patti's second note: Somewhere between these two pictures, you add the water and coconut oil(see recipe below)

Adding the organic heavy cream

Of course, this is my favorite part!! After adding the heavy whipping cream (organic), a good cook has to taste the sauce for QUALITY purposes.

Add the shrimp, green onions and cilantro

Now, I put the shrimp in and then covered it all with chopped green onions and cilantro to cook down together... MAN, it smells good!

Paleo Shrimp Bisque

Mmmmm,mmmmm good (but its not Campbell's)

Cory's Paleo Shrimp Bisque

Ingredients:

1 Large Yellow, Red or Orange Bell Pepper (Diced)

1 Medium to Large Yellow Onion (Diced)

1 Large Poblano Pepper (Diced) 1 Large Hatch Pepper (Diced)

1 Large Tomato (Peeled and Cubed)

½ Bunch of Cilantro (Chopped)

½ Cup of Green Onions (Chopped)

12 to 14 oz. of Organic Heavy Whipping Cream

2 lbs. of Shrimp

1 to 2 Cups of Water

¾ Cup of Coconut Oil

Extra Virgin Olive Oil

Seasonings Used: Sea Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika, Olde Thompson’s Orange & Lemon Pepper (Grinder), & Cayenne Pepper

Sauté the diced onions and peppers together with a little olive oil (not much) just enough to keep them from sticking to the pan at first. After they start to soften, add the tomatoes. Stir them in, cover to keep the moisture in, and allow the tomato to break down. Add ¾ cup of Coconut Oil and stir in well, allow to return to previous heat or temperature. Add water (the amount of water depends on how much moisture was retained from the vegetables). You should have enough sauce or juice in the pan to fill the vegetables at least half way, preferably ¾ covered. Remember to keep the lid on as much as possible to retain the moisture. When the ‘juice’ returns to a good boil, add the cream and stir until you have an even color throughout. Allow the flavors and ingredients to blend well then season to taste (keep the dish covered as much as possible). I prefer a peppery citrus flavor with a garlic undertone. Remember to allow for the shrimp because it will also influence the flavor when added. Once you are satisfied with the flavor, and the sauce has returned to a slow boil, add the raw shrimp (stir the shrimp in). Now spread the chopped green onions and cilantro over the entire dish but do not stir. Keep the dish covered. This will allow the cilantro to break down separately without the hindrance of being in the liquid. When the shrimp are almost done, go ahead and stir the cilantro and the onions into the sauce. Once the shrimp is done, you can serve!