• If you're looking for a delicious seafood soup recipe, try Julia P's "Shrimp Bisque".

Ingredients

  • 1 lb. medium shrimp, peeled, de-veined
  • 1/2 cup butter or margarine
  • 1 medium onion finely chopped
  • 1 1/2 celery stalks finely chopped
  • 1/2 cup flour
  • 3 cups shrimp stock
  • one tablespoon of chicken base powder (or 1 chicken bouillon cube)
  • 1 bay leaf
  • 1 tablespoon Greek One Spice™ - Available on eBay
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon ketchup
  • 1/4 cup dry white wine such as sauvignon blanc
  • 1 can (12 fl. oz) creamy evaporated milk (low cal J )
0 (Rated by 0 moms)
PREP TIME 25 Min READY IN 1 Hr 5 Min
COOK TIME 40 Min SERVINGS 4
MAIN INGREDIENT Fish/Seafood
MEAL/COURSE Lunch
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top

Preparation

  1. Peel shrimp and remove heads. Put the heads and shells into a pot of 3 1/2 cups of salted water.
  2. Bring to boil, and cook for 10 minutes.
  3. Strain into a bowel to obtain 3 cups of stock.
  4. In a saucepan, cook shrimp, onion and celery in 2 tablespoons butter on medium heat until shrimp turn pink. Remove from saucepan.
  5. In the same saucepan, make rue by stirring flour into your remaining melted butter, slowly add shrimp stock.
  6. Add bouillon, bay leaf, Greek One Spice™ cayenne pepper and ketchup.
  7. Simmer for 5 minutes then reduce heat to low for another *10 minutes.
  8. Remove bay leaf and add shrimp mixture, evaporated milk and wine, cook another 2 minutes careful not to boil.
  9. Optional: Serve with a drizzle of sherry.

Rating

Post Powered by RESPECT not THUMPS