• Arts
• Business
• Computers
• Games
• Health
• Home
• Kids and Teens
• News
• Recreation
• Reference
• Regional
• Science
• Shopping
• Society
• Sports

Shrimp Bisque

RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Shrimp Bisque Recipe By : Linda Bullard Serving Size : 1 Preparation Time :0:00 Categories : Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds shrimp -- with shells and head 2 medium onion 1 bunch celery 3 medium green pepper 2 cloves garlic 1/4 cup green onion -- green part 1 tablespoon parsley -- minced 1/4 pound butter 1 cup flour 1 tablespoon paprika 1 tablespoon Creole seasoning 1 tablespoon Worcestershire sauce 1 pint half and half Peel, head, shell and devein shrimp, reserving shells and heads. Wash and prepare all vegetables, reserving all peels, trimming, and such, including white parts of green onion. Add all reserved scraps (shrimp and vegetables) to 1/2 gallon cold water and bring to a slow boil over medium-high heat. Simmer for 20 minutes; strain and reserve liquid. Finely mince shrimp, onion, celery, green pepper and garlic. Melt butter in 4-quart soup then add minced vegetables (except green onions) and shrimp. Saute until shrimp are pink. Add flour, reduce heat and stir for about 5 minutes Add reserved shrimp stock and remaining ingredients, except green onion and half and half. Cook over medium heat 30 minutes, then add green onions and half and half. Adjust seasoning and change consistency with more half and half if desired. - - - - - - - - - - - - - - - - - - NOTES : I have made this with evaporated skim milk instead of half and half. Can be frozen.

Contact Information