Skillet Seafood Bisque Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Chives | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| All purpose flour | 3 Tablespoon | |
| Chicken broth | 1 Can (10oz), condensed | |
| 1 pound medium shrimp, shelled and deveined | ||
| 1/2 cup Chablis or other dry white wine | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Fresh dill sprigs | ||
Directions
In 10-inch skillet over medium heat, in hot butter, cook mushrooms, chives and garlic until tender, stirring occasionally.
Stir in flour until smooth.
Gradually stir in chicken broth.
Heat to boiling, stirring constantly.
Add shrimp.
Reduce heat to low.
Cover; simmer about 5 minutes or until shrimp are done.
Stir in wine, cream and parsley; heat through.
Ladle into bowls; top with dill sprigs.
Stir in flour until smooth.
Gradually stir in chicken broth.
Heat to boiling, stirring constantly.
Add shrimp.
Reduce heat to low.
Cover; simmer about 5 minutes or until shrimp are done.
Stir in wine, cream and parsley; heat through.
Ladle into bowls; top with dill sprigs.
Chef
