Shrimp Bisque Orleans Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Flour | 2 Tablespoon | |
| Tomato Paste | 2 Tablespoon | |
| Milk | 3 Cup (16 tbs) | |
| 2 cups clam or fish broth | ||
| Bay Leaf | 1 | |
| Dried basil leaves | 1/2 Teaspoon | |
| Pepper sauce | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Shrimp | 1 pound, deveined | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
Directions
In large saucepot melt butter; add chopped onion, celery and garlic.
Cook 5 minutes or until tender.
Stir in flour and tomato paste; cook 1 minute.
Remove from heat.
Gradually stir in milk and broth; add bay leaf, basil, Tabasco® sauce and salt.
Bring to a boil.
Reduce heat; simmer 10 minutes.
Add shrimp and green onions; simmer 5 minutes longer or until shrimp turn pink.
Remove bay leaf.
Cook 5 minutes or until tender.
Stir in flour and tomato paste; cook 1 minute.
Remove from heat.
Gradually stir in milk and broth; add bay leaf, basil, Tabasco® sauce and salt.
Bring to a boil.
Reduce heat; simmer 10 minutes.
Add shrimp and green onions; simmer 5 minutes longer or until shrimp turn pink.
Remove bay leaf.
Chef
