Shrimp Bisque Cappuccino with Whipped Yuzu Cream and Fennel Pollen Spices

Shrimp Bisque Cappuccino with Whipped Yuzu Cream and Fennel Pollen Spices

From: Executive Chef Bernard Guillas, The Marine Room, La Jolla, CA. Yield: 6 servings.

BISQUE:
1 lb. Ocean Garden Authentic Mexican Shrimp, shell-on, 36/40
1⁄4 cup grape seed oil
1⁄3 cup celery, chopped
1⁄3 cup white onion, chopped
1⁄3 cup leek, white part only, chopped
1⁄4 cup brandy

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