Shrimp Bisque Recipe
This shrimp bisque prepared with green onions is a light and refreshing seafood soup. Cooked with a half and half base, the shrimp bisque has butter in the making along with chicken broth. Flavored with lemon peel and spiced with red pepper and garlic, this creamy shrimp bisque is a real treat for seafood lovers.
Ingredients
1 pound medium raw shrimp, peeled and deveined
1/4 cup butter or margarine
2 large green onions, sliced
1 large clove garlic, minced
1/4 cup all-purpose flour
1 cup Fish Stock or canned chicken broth
3 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
Dash ground red pepper
2 tablespoons white wine (optional)
Quartered lemon slices, green onion slivers and whole shrimp for garnish (optional)
Directions
Coarsely chop shrimp into 1/2-inch pieces.
Melt butter in large saucepan over medium heat.
Cook and stir shrimp, onions and garlic in butter until shrimp turns pink and opaque.
Remove from heat.
Blend in flour.
Cook and stir just until bubbly.
Stir in Fish Stock and cook until bubbly.
Cook 2 minutes, stirring constantly.
Remove from heat.
Process soup in small batches in food processor or blender until smooth.
Return soup to saucepan.
Stir in half-and-half, salt, lemon peel, red pepper and wine.
Heat through.
Garnish, if desired.
Melt butter in large saucepan over medium heat.
Cook and stir shrimp, onions and garlic in butter until shrimp turns pink and opaque.
Remove from heat.
Blend in flour.
Cook and stir just until bubbly.
Stir in Fish Stock and cook until bubbly.
Cook 2 minutes, stirring constantly.
Remove from heat.
Process soup in small batches in food processor or blender until smooth.
Return soup to saucepan.
Stir in half-and-half, salt, lemon peel, red pepper and wine.
Heat through.
Garnish, if desired.
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