Shrimp Bisque *see comments
(from cokerlj’s recipe box)
Haven’t tried
- 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
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
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Melt butter in a heavy saucepan. Add the chopped onion and celery.
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Sauté, stirring until tender.
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Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring for about 2 minutes.
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Warm the milk in another saucepan over medium heat. (I just used the microwave.)
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Slowly stir in the warmed milk and continue cooking and stirring until thickened.
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Using an immersion blender you can blend/puree the onion and celery.
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Add the pepper or cayenne, tomato paste and heavy cream.
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Stir in the shrimp and sherry. Bring to a slow simmer cooking just until the shrimp are done. IF THE SHRIMP ARE TOO BIG…CUT INTO SLIGHTLY SMALLER PIECES SO THEY DON’T HAVE TO COOK TOO LONG.
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Stir in the fresh parsley or just sprinkle on top. Serve over seasoned white rice.