Shirley's Recipes

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Name: Shrimp Bisque
Key Ingredient: tiny cooked shrimp
Preparation: cook, food processor, heat
Cuisine: American
Source: The Oregonian FOODday/30 October 2001/Mrs. Wilkes' Boardinghouse Cookbook
Food Group: seafood
Meals: lunch, dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :30
Elapsed Time: :40
Comments: "The combination of shrimp and tomatoes is a signature of Savannah," according to Wilkes' cookbook. This elegant recipe is as easy as it looks.
Servings: 4 to 6

4 tablespoons butter or margarine
1 small onion, finely chopped
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 cups half-and-half
1 cup milk
1 pound tiny cooked shrimp
1 (10-1/2 ounce) can condensed cream of tomato soup
1/2 cup white wine or sherry
1 tablespoon lemon juice
Dash Tabasco sauce

Melt butter in a medium saucepan. Saute the onion until soft. Add paprika, salt and pepper. Cook for 1 minute. Add flour and stir until smooth. Pour in the half-and-half and milk and cook until thickened. Remove from heat.

Pour into a food processor; add the shrimp and blend until smooth. Return to saucepan. Add tomato soup, wine, lemon juice and Tabasco. Heat until almost boiling.

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