Shrimp Bisque (Ina Garten)

The second recipe for this month is Ina Gartens Shrimp Bisque chosen by Jennifer of Our Blessed Home. I have to say that the weather here has been really hot so I don’t normally make soup or in this case a bisque this time of year.  I have made this before and loved it, so I made the recipe, my husband had a bowl and I froze the rest in single serve portions for one of those days when I couldn’t be bothered cooking,  or a nice lunch for my husband to take to work. Thanks Jennifer.

2006, Barefoot Contessa at Home, All Rights Reserved


4 to 6 servings


  • 1 pound large shrimp, peeled and deveined, shells reserved
  • 4 cups seafood stock
  • 3 tablespoons good olive oil
  • 2 cups chopped leeks, white and light green parts (3 leeks)
  • 1 tablespoon chopped garlic (3 cloves)
  • Pinch cayenne pepper
  • 1/4 cup Cognac or brandy
  • 1/4 cup dry sherry
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1/3 cup tomato paste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.


Indonesian Ginger Chicken (Ina Garten)

I love this chicken recipe and so does everyone else I make it for, it’s a great prepare ahead dish. This was chosen by Todd of A Cooking Dad for the Barefoot Bloggers, thanks Todd this was another great reason to make it again. I do it alot using chicken wings, when I make it using the larger pieces of chicken I serve it with my Dill & Broad Bean Rice aka Green Rice or just plain rice.  I only had half of the honey when I made it this time so I replaced the other half with molasses, it still had the same taste.


Indonesian Ginger Chicken

                               Chicken Wings

                                 Chicken & Rice

Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

Prep Time:

15 min

Inactive Prep Time:

Cook Time:

1 hr 0 min




4 to 6 servings


  • 1 cup honey
  • 3/4 cup soy sauce
  • 1/4 cup minced garlic (8 to 12 cloves)
  • 1/2 cup peeled and grated fresh ginger root
  • 2 (3 1/2 pound) chickens, quartered, with backs removed


Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.