Shrimp Bisque *see comments

(from cokerlj’s recipe box)

  • This is not a soup or chowder but meant to be served over rice.
    I adapted this from a Crab and Shrimp Seafood Bisque recipe I have. Not sure it will work but I am going to try!!
    might have to make more of the “sauce”.

Source: Linda Coker

Categories: Seafood, haven't tried

Ingredients

  • 1 1/2 tablespoon butter
  • 1 tablespoon chopped green onion (can use regular onion or shallots)
  • 1 tablespoon chopped celery
  • 1 1/2 tablespoon all purpose flour (more to make thicker if desired)
  • 1 1/4 cup milk
  • pinch of cayenne or Tony's seasoning
  • 1/2 tablespoon tomato paste
  • 1/2 cup heavy whipping cream
  • 1 pound cleaned shrimp
  • 1 tablespoon wine (calls for sherry wine)
  • 1 tablespoon fresh chopped parsley thrown in either at the end or used as a garnish

Directions

  1. Melt butter in a heavy saucepan. Add the chopped onion and celery.

  2. Sauté, stirring until tender.

  3. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring for about 2 minutes.

  4. Warm the milk in another saucepan over medium heat. (I just used the microwave.)

  5. Slowly stir in the warmed milk and continue cooking and stirring until thickened.

  6. Using an immersion blender you can blend/puree the onion and celery.

  7. Add the pepper or cayenne, tomato paste and heavy cream.

  8. Stir in the shrimp and sherry. Bring to a slow simmer cooking just until the shrimp are done. IF THE SHRIMP ARE TOO BIGCUT INTO SLIGHTLY SMALLER PIECES SO THEY DON’T HAVE TO COOK TOO LONG.

  9. Stir in the fresh parsley or just sprinkle on top. Serve over seasoned white rice.

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