Photo: Creamy Shrimp Bisque Recipe
Ingredients
- 2 celery stalks, chopped
- 1 green onion with tops, chopped
- 4 tablespoons butter
- 1 glove garlic, minced
- 1/3 cup all-purpose flour
- 2 cups half and half
- 3 1/2 cups fish stock
- 3 tablespoons chopped fresh parsley
- 8 ounces cooked shrimp or lobster meat, chopped
- Homemade croutons, recipe follows
Directions
In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.
Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.
When ready, serve with croutons.
Homemade Croutons:
- 3 slices white bread
Preheat oven to 350 degrees F.
Cut bread with a heart shaped cookie cutter. Place onto a cookie sheet and bake until toasted.
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By hunny89
Lincoln, NE
on May 12, 2013
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Swanson makes a Seafood Boost that works fine as a broth, particularly when thinned with a bottle of clam juice along with the water. Also, to me, a good bisque is not a bisque without the VSOP, or at least some kind of brandy. Just add it after the flour, when the roux is just made, before adding the broth. YUM, yum!
By Cookiepress
Myrtle Beach
on April 22, 2013
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I made this last week for Christmas. Instead of fish stock I used the water from shrimp I cooked for shrimp cocktail. I saved that water, peeled and deveined the shrimp. put the shells etc back in the water and let that cook for about an hour. If you get shrimp with the heads on you get even more flavor from them. Also I used agar to thicken as I have celiac disease. One of the tricks to the flavor is after it's completely done, let it sit overnight to blend in the flavors.
By 1ladychef
on October 24, 2012
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I had some dental work done and could only eat soup, so I was looking for a good recipe and came across this one. So glad I did! I listened to another comment and added some lump crabmeat.It was so creamy and definitely restaurant-quality! Thanks Paula!
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