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Shrimp Bisque



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Shrimp Bisque

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Heat half the butter in a non-stick skillet un- til it bubbles. Add celery,
onion, mushrooms & shrimp. Saute only until the onions are clear & the
celery a little pliable. Add fish stock. Melt the other half of the butter
in a 2-qt. saucepan & stir in the flour to make a roux. Add the warm milk,
stirring constantly until the mixture thickens & is thoroughly blended.
Combine with the fish stock mixture, tomato puree, salt and pepper. If too
thick, correct with a bit more milk. Splash in the sherry and serve hot.


Ingredients:

1/2 c Celery-diced fine
1/2 c Onion-diced fine
1 c Mushrooms-fresh, sliced
1 c Shrimp-diced
1 pt Fish stock
1/2 c Flour(scant)
1 pt Milk-whole,warm
1/2 c Tomato puree
Salt & pepper to taste
2 tb Sherry. or to taste

Serves:

6 Servings

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