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-> [American, North American, Seafood, Shrimp, Soups & Stews] -> [Shrimp bisque Recipe] |
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Shrimp bisque
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| Artist: |
_ |
| Categories: |
American, North American, Seafood, Shrimp, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Celery-diced fine | | 1/2
| cup | Onion-diced fine | | 1
| cup | Mushrooms-fresh, sliced | | 1
| cup | Shrimp-diced | | 1
| pint | Fish stock | | 1/2
| cup | Flour(scant) | | 1
| pint | Milk-whole, warm | | 1/2
| cup | Tomato puree | | 1
| x | Salt & pepper to taste | | 2
| tbsp | Sherry. or to taste |
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Procedures:
| 1 | Heat half the butter in a non-stick skillet un- til it bubbles. | | 2 | Add celery, onion, mushrooms & shrimp. | | 3 | Saute only until the onions are clear & the celery a little pliable. | | 4 | Add fish stock. | | 5 | Melt the other half of the butter in a 2-qt. | | 6 | Saucepan & stir in the flour to make a roux. | | 7 | Add the warm milk, stirring constantly until the mixture thickens & is thoroughly blended. | | 8 | Combine with the fish stock mixture, tomato puree, salt and pepper. | | 9 | If too thick, correct with a bit more milk. | | 10 | Splash in the sherry and serve hot |
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