Ajo Blanco Shrimp Bisque
As seen on TV
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**Ajo Blanco-Inspired Hot Shrimp Bisque with Green Garlic, Vermouth and Scuppernong**
Ajo blanco is traditionally a chilled Andalusian almond-and-garlic soup; Sieger riffed on it by serving a hot, bisque-style version using the shrimp shells for body and the pecans as the nut base. Green garlic scapes were cooked down with corn and vermouth, with the scuppernong grapes folded into the soup itself so they were not left raw on the plate.
{Sieger}: "Ajo blanco is traditionally a cold soup - I want to riff off that and use the shrimp to make it more like a bisque and serve it hot. I don't want to put just raw grapes on a plate."
Landed in the bottom on garlic balance.
{Tom}: "It had a lot of flavour, but I'm looking at how all the ingredients were incorporated and can you still taste those? I think the garlic was a little too prevalent. Not my favourite."
Sieger named as one of the two least-favourite Quickfire dishes.
