Seagan Eating's Shrimp Bisque Recipe

Seagan Eating’s Shrimp Bisque Recipe

Have you read Seagan Eating yet? It’s a new book by the authors of Vegan Cheat Sheet, Amy Cramer and Lisa McComsey. You’ll see their interview for the Greatest Food Fight soon. In the meantime, bon appetit!

Seagan Eating’s Shrimp Bisque Recipe

Makes 4 bowls or 8 cups

1 cup raw cashews
1 cup water
1 cup chopped onion
1 cup chopped carrot
½ cup chopped celery
2 cups fish or vegetable stock
1½ pounds medium raw domestic shrimp, peeled and deveined (or substitute salmon)
½ teaspoon salt
¼ teaspoon cayenne pepper
⅔ cup sweet sherry

In a blender or food processor, purée the cashews and water until smooth and creamy. Set aside.

In a heavy dry pan, sauté the onion, carrot, and celery over medium heat until the carrot is tender. If the ingredients begin to stick, add water, 2 tablespoons at a time.

Add the stock, shrimp, salt, and pepper to the pan, and heat until the shrimp are pink and cooked through.

Pour the entire mixture into a blender or food processor and purée with the cashew cream until smooth.

Pour the mixture back in the pan, add the sherry, and heat through.

Make sure to subtly pour extra into your own bowl. It’s so good, there will be no leftovers.

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Seagan Eating's Shrimp Bisque Recipe



Amy and Lisa (Seagan Eating) - World's Greatest Food Fight Paleo and Vegan ExpertsAmy Cramer and Lisa McComsey – Seagan Eating, Vegan Cheat Sheet

Amy and Lisa co-authored The Vegan Cheat Sheet and their new book, Seagan Eating. A rising vegan culinary celebrity, Amy has taught private vegan classes and has been a guest lecturer at Bronx Community College. She also offers one-on-one vegan coaching to those who need more guidance and handholding. Lisa is a two-time recipient of the Time Inc. President’s Award for Outstanding Achievement. She’s an avid bicyclist and runner, and has completed twenty-five marathons, several century rides, and a handful of triathlons.

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