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New orleans shrimp & squash bisque
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| Artist: |
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| Categories: |
Seafood, Shrimp, Soups & Stews, Squash, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| med | Onions | | 6
| cup | Chicken stock | | 2
| small | Carrots, thinly sliced | | 2
| tbsp | Dill | | 1
| tsp | Tabasco | | | Salt & pepper to taste | | 2
| tbsp | Unsalted butter | | 4
| med | Yellow squash | | 2
| med | Potatoes, diced | | 2
| tsp | Worcestershire sauce | | 1/2
| lbs | Cooked shrimp |
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Procedures:
| 1 | In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. | | 2 | Cook until vegetables are tender. | | 3 | Cool and puree in blender. | | 4 | Return bisque to stove and add remaining ingredients. | | 5 | Bring to boil for 2 minutes, then serve. | | 6 | Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired. |
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