This rich lobster bisque is actually surprisingly simple to make. Your visitors will feel pampered and amazed. I serve this together with hot, buttered French bread and salad.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 4 tablespoons tomato puree
- ¾ cup water
- 1 cup heavy cream
- 1 ½ teaspoons grated fresh ginger root
- ¼ teaspoon cayenne pepper
- 4 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ground black pepper to taste
- ½ teaspoon white sugar
- 3 tablespoons vegetable oil
- 1 tablespoon mustard seed
- 2 cloves garlic, chopped
- 2 pounds medium shrimp – peeled and deveined
- salt to taste
- ground black pepper to taste
Instructions
- Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup; pour into a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
- Heat oil in a large frying pan over medium-high heat. Add mustard seeds. As soon as they begin to pop, add garlic. Stir once and add shrimp. Cook and stir until shrimp turn opaque; sprinkle with salt and pepper to taste.
- Stir in pink sauce and heat gently without boiling; serve over hot cooked pasta or rice.
Nutrition Facts
| Calories | 565 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 427 mg |
| Dietary Fiber | 1 g |
| Protein | 49 g |
| Saturated Fat | 16 g |
| Sodium | 1004 mg |
| Sugars | 2 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is so great for dinner parties. Make the pink sauce the day before and all the flavors gel together. I serve over linguini with Cesar salad and fresh Italian bread. My friends request it whenever I invite them over! So good. Enjoy your company and a great meal!
Very delish…
Did not like at all, had to do quite a bit of doctoring to make it into something my family would eat. Very watery as well.
Fantastic! I doubled the recipe and poured it over home made fettucine. The only thing I changed is that I didn’t add mustard seed, and I used chipotle instead of cayenne. I did cook the sauce more than indicated. This is a very easy sauce, but it looks and tastes gourmet.
Ok I admit I didn’t realize this was Indian food and purchased tomato sauce and paste flavored with basil etc (doubled the sauce for pasta not the shrimp). The shrimp I got was precooked, frozen, and thawed and I took the tails off. I didn’t make the sauce in advance as well I didn’t realize I was supposed to. Used olive oil to sauté a pepper and onion mix, added the garlic, then mixed everything in away from the heat. I did boil the sauce a bit to take a poll on what everyone thought should be added and reading reviews I added cilantro, one thought the lemon was overpowering so added extra pepper, and once the sauce was to perfection we added the shrimp and turned the heat off. Didn’t want it tasting rubbery and made the right call. Mixed it in with a 16 oz box of rigatoni noodles. Huge hit. Definitely a repeat. It’s spicy but I know it’s supposed to be. First time cooking or eating Indian food and not disappointed. Definitely a repeat.
The taste was really good, yummi But i was biting the mustard seeds which wasnt so pleasant
Turned out great! Thank you for sharing!!
I’ve made this several times – it is absolutely delicious. The on thing I’ve learned is to not keep cooking too long after mixing the sauce into the pan – just until the sauce is hot/starting to bubble. Then turn off the heat 🙂
As I didn’t have enough shrimps I added some barramundi. Will make this again.
Great pink sauce. Just the right amt of heat for us but can be easily adjusted. Be sure to use the cream to get it thick enough.
It wasn’t flavorful enough for us. The only changes I made were I used half and half and tomato paste instead of purée. I would make it again, but would add more spice or seasoning.
It was absolutely delicious. Tasted almost like a meal I get at the Italian restaurant. Even my picky daughter liked it.
I had some white fish, so added it to the shrimp along with some diced mango and cilantro for garnish.I also sautéed some diced mushrooms along with the garlic to add in more veggies. This turned out really good. The mango and cilantro really freshened up the flavours.
Used tomato sauce instead of purée. Very good, but sauce is quite liquid, and I think it would be better with cous cous than with pasta. Still really delicious!!!
Wonderful flavor! My only disappointment was that the sauce was very thin. I think that next time I will reduce the sauce in a pot before adding it to the shrimp. I did not have any mustard seeds, so I added some ground mustard to the sauce. I also sauteed some spinach along with the shrimp. Will be making this again!
Very tasty
This recipe was excellent! I made some modifications with the ingredients I had on hand– I changed heavy cream to half and half; I used tomato paste instead of tomato puree; I added one package of chopped frozen spinach (previously thawed– sauteed with the garlic). The flavor was outstanding! I would not cut down any of the spices– they were perfect. I did not add the red pepper to the main dish but added it to individual bowls afterwards (I have three young kids). Saying that, I have four children ranging from 1-18; they all devoured this dish!
I love this but agree with others that it will be better with less pepper and cumin.
Delightfull and easy!!!!!!!!! A+++++++++++++++
This is quite good. I used half & half instead of heavy cream, reduced the cumin to 1/4-1/2 tsp. and accidentally added the garlic (used 4 cloves) to the sauce mixture instead of sauteing, but it worked out fine. I only had 340g of shrimp, which was barely enough but the sauce and noodles were just fine too. I served this over rice vermicelli. Will make again.
This is actually really delicious and different. I have made it with shrimp and grilled chicken. If you make it with chicken, add peas. It’s just great. Now, the actual recipe of this that originated with a renowned Indian chef calls for a full cup of tomato sauce (omitting the water) with the cup of heavy cream, so that is what I did, and I loved it. He also states the use of olive oil instead of veg. oil, so that is recommended, as it is healthier. I use the full amounts of everything, spices, etc. I wouldn’t change the amounts at all. It is a rich, mouth-watering experience. Lovely and one of my new favorites. Not for the bland of palette. Great with a nice bread.