Creamy Garbanzo Bisque with Gulf Shrimp

Creamy Garbanzo Bisque with Gulf Shrimp

Creamy Garbanzo Bisque with Gulf Shrimp



Servings:
6 to 8 Servings
Quantity
Ingredients
1/2 pound
Fresh shrimp (21-25 count), chopped
To taste
Lemon pepper
3 tablespoons
Olive oil, divided
1/4 cup
Yellow onions, finely chopped
1/4 cup
Leeks, finely chopped
1/4 cup
Celery, finely chopped
1/4 cup
Carrots, finely chopped
1 clove
Garlic, finely chopped
3, 14.28 oz cans
Carmelina Brands® Italian Garbanzos, undrained
3 1/2 cups
Chicken broth
To taste
Kosher salt
To taste
Black pepper
1 tablespoon
Italian parsley, minced
Garnish (optional)
Tabasco sauce

Marinate the shrimp with lemon pepper and 1 tablespoon of oil, refrigerate 15 minutes.  In a 3 to 4 quart stock pot, heat oil over medium high heat. Add 1 tablespoon of oil and gently sauté the shrimp until pink and cooked through; about 2 minutes. Season shrimp with salt to taste and set aside.  Add remaining 2 tablespoons of oil to the stockpot, bring heat to medium and add onions, leeks, celery, carrots and garlic.  Sauté the vegetables until they are translucent, about 5 to 7 minutes.  Add Carmelina Brands® Italian Garbanzos and chicken broth, stir to combine and bring to a boil.  Season to taste with salt and pepper.  Reduce heat to low, and simmer soup for 20 minutes; stir occasionally.  Remove pot from heat and carefully blend the bisque with an emulsion hand blender, or food processor until smooth with no lumps. Be careful blending as soup is hot.  Return soup to low heat, stir in Italian parsley and cook for an additional 5 minutes.  Remove soup from heat.  To serve, place a quarter cup of cooked shrimp into an individual soup bowl. Ladle soup around shrimp. Garnish soup with fresh parsley and tabasco sauce (optional).  Enjoy!