Tuesday, October 15, 2013

Shrimp Bisque






















I love seafood and especially in soups this time of year. I make my base rich and creamy and fill it with wonderful buttery crab, shrimp and lobster. Typically, a shrimp bisque has a thin base with just the taste of shrimp. I make mine thick with chunks of shrimp in every bite. Try it. I think you'll like it!

Shrimp Bisque

1 pound cooked shrimp, peeled and chopped
2 cups half and half (half milk/half cream)
2 cups heavy cream
1/2 stick butter (1/4 cup)
2 tablespoons of onion, minced
2 cloves garlic, minced
2 tablespoons of flour
1 teaspoon of salt
1/2 teaspoon paprika
1 tablespoon tomato paste
2 teaspoons Old Bay Seasoning (more if you want a kick)

Saute onion and garlic in butter until tender. Blend in the flour and cook for 1 minute. Gradually add half and half and stir until base starts to thicken. Add cream and the tomato paste and stir until thick and creamy. Stir in salt, paprika, old bay seasoning and chopped shrimp. Check seasonings and add more if desired. Add more Old Bay seasoning taste. Garnish with whole shrimp.

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