Spicy Shrimp and Lobster Mango Bisque

Nothing says I love you like a thoughtful gift, a romantic dinner and a passionate kiss. Why not surprise your love with all three on Valentine’s Day including this delightful bisque?

While our focus is to take fresh Maine ingredients from earth and sea and local farms right to you table, our Executive Chef, Fiona Dunlap, has given us a pass. Our justification and inspiration: She just returned from a trip to Jamaica where mangoes are abundant and spicy foods are as common as white sandy beaches.

We hope you enjoy our Valentines Day inspired recipe which integrates savory, spirited Southerly ingredients and sweet delicious Maine shrimp and lobster to bring warm reminders of those perfect Maine summer days.

Sweet and Spicy Shrimp Mango Bisque

Prep Time: 30 minutes Total Time: 1 hour Servings: 12

Ingredients:

1 1/2 cups onions, peeled and chopped

1/2 cup green bell peppers, seeded and chopped

1/2 cup red pepper, seeded and chopped

1/2 cup yellow bell pepper, seeded and chopped

1/2 cup banana peppers, seeded and chopped

1/2 cup poblano peppers, seeded and chopped

1/4 cup vegetable oil

3/4 cup all-purpose flour

2 cups plaintains, diced (about 2 plaintains, very ripe)

7 cups lobster stock

2 mangoes, very ripe (peeled, pitted and pureed in a blender)

1 1/2 pounds Lobster (about 4 Lobsters)

1 pound Maine shrimp (try to get the highest count)*

1/2 cup fresh parsley

3 tablespoons cajun seasoning (or seasoning salt)

2 tablespoons cajun seasoning (or seasoning salt)

1 teaspoon dried mustard (Coleman’s preferred)

*The count of shrimp (ex. 21-25) means that you can expect 21 – 25 shrimp per pound. Go for a higher count (small shrimp and thus more per pound) for easier to manage bites, and sweeter taste.

 

Directions

1. Boil lobsters, allow to cool, pick meat and chop (set aside) and use the shells to make your stock.

2. Combine the seasoning mix ingredients in a small bowl.

3. Combine the onions, bell peppers, and chile peppers; then divide them in half.

4. Place half these vegetables in a small bowl near your stove so you can add them quickly in the next step.

5. Heat the oil in a heavy 5-quart pot over high heat until it is smoking hot (500 degrees), about 5 minutes.

6. Make a roux -add the flour and whisk constantly, making sure that the oil and flour are thoroughly combined, until the roux is a caramel color, about 2 minutes.

7. When making a roux – it is very important to keep stirring at all times and to keep all of the flour moving. (If you don’t, the flour will burn and the roux will be very bitter – useless. If you see little black specks in the roux, it has burned. If that happens, throw it out, clean the pot and begin again. If your roux seems to be browning too fast, take it off the stove and continue to whisk until it has cooled slightly, then returning it to the heat).

8. As soon as the roux is a caramel color, quickly add the combined onions and peppers, and 3 tablespoons of the seasoning mix.

9. Keep whisking constantly for 15 seconds, then remove the pot from the heat and continue to whisk until the roux has cooled down slightly, about 2 minutes. (The roux will continue to darken to a deep brown as you whisk.)

10. Return the pot to high heat, add the plantains and stir well to mix them with the roux.

11. Cook, stirring frequently, until the plantains take on a slightly darker color, about 4 – 5 minutes.

12. Carefully add 4 cups of stock and bring to a boil, whisking frequently and well to dissolve the roux.

13. At this point the liquid will have a yellowish-brown color and a soft seafood taste.

14. When the mixture boils, scrape the bottom well, then add the remaining vegetables, the remaining seasoning mix, and the remaining 3 cups of stock.

15. Cover and return to boil, then reduce the heat to medium and simmer, uncovering and stirring every few minutes, until the plaintains are soft and breaking into smaller pieces, about 12 minutes.

16. Whisk in the mango puree, re-cover, increase the heat to high and bring to full boil.

17. Stir in Lobster, shrimp and parsley, remove from heat immediately and serve over rice.

Modified from Chef Paul Prudhomme’s Shrimp Mango Bisque                            www.food.com/recipe/prudhommes-shrimp-mango-bisque-310554