Shrimp Fusion Vodka Sauce Bisque

1 jar 25 oz. Cucina Antica La Vodka Sauce
2-3 cups chicken stock
1 cup heavy cream (optional)
1 teaspoon fresh parsley, minced
1 cup precooked rice
Salt and pepper to taste


3-4 gulf shrimp (medium sized), per person
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon olive oil


Apple and onion sauté:
1 granny smith apple, diced
1 medium onion, diced
1 teaspoon oil
1/2 lemon wedge
Salt and pepper to taste




To make the bisque, heat the vodka sauce, rice, chicken stock and heavy cream together. Blend until fully creamy and pureed. Sprinkle and garnish with parsley.


To make the shrimp, season with salt, pepper, cumin, and garlic powder. Heat olive oil in a pan and sauté shrimp until it turns a pinkish-white color, 2-3 minutes on each side.


To make the apple and onion sauté, combine the apple and onion in a bowl. Squeeze a half of a lemon onto the mixture to prevent it from browning and provide a tart flavor to the sauté. Heat olive oil in a small sauté pan. Add apples and onions and cook until onions become translucent.


To plate: Put the Apple and Onion Sauté in a mold in the center of a bowl. Add the shrimp on top of the sauté. Pour the bisque around the sauté. Sprinkle with parsley.