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Shrimp Bisque
Recipe By : Linda Bullard
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Soups & Stews
Amount Measure Ingredient -- Preparation Method
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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.
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NOTES : I have made this with evaporated skim milk instead of half and
half. Can be frozen.
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