The Perfect Pair: Shrimp Bisque and Sante fe Tortilla

With all the left over shrimp shells we had at the beach, we decided to make shrimp bisque and the perfect accompaniment, santé fe tortilla. Sante fe Tortilla is a dish my parents used to eat at a restaurant in Jackson, Times Change, that closed a while back. My mom and dad loved it, asked for the recipe, and have been making it for us every since.

Mom’s Shrimp Bisque

1 lb of shrimp shells only

3 corn cobs, reserve kernels

½ onion, med dice

3 cloves of garlic, smashed

1 cup potatoes medium diced

3 sprigs thyme

1 cup parsley

1 cup of tarragon

1 cup heavy cream

1 oz sherry

2 c. dry white wine

Sauté onion, garlic until translucent. Add corncobs, shrimp shells, and herbs, crank up the heat and deglaze with two cups dry white wine, cover with water and simmer for twenty minutes. NOW you have shrimp stock!! ( I could drink this through a straw by the way, if the stock is any indication how good the soup is then your in for a treat).

Next, strain the stock, put back on heat and add corn and potatoes, heavy cream, reduce until thickened, finished with dry sherry. Turn off the bisque and add shrimp- the carry over heat will cook the shrimp through. Serve with fresh tarragon.

 

 

 

Sante fe Tortilla

2 tortillas cut into ¼ in strips

fresh lump crabmeat, preferable from the beach, at the beach ;(

for the sauce: ½ c. cream, 1 tsp chili pasta, 1 T minced jalapeño, 1 stick cold unsalted butter

.  Combine cream, chili paste over med heat, reduce by ½, remove from heat and whisk in cubed, cold butter.

Heat peanut oil in pan, add tortilla strips, fry till golden brown and crispy, remove, drain and season with kosher salt. Meanwhile, sauté jalapeños, 1 T butter, and lump crab meat ( as much as you would like), to serve spoon sauce on bottom of dish, add crisp tortilla, top with lump crab meat and ENJOY, enjoy ENJOY. Please make this, y’all. It is out of this world.

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