Sara Lynn’s mother Pat likes to make this decadent soup for Christmas…but why wait?
Sara Lynn Cwayna Greenfield, Minnesota
Shrimp Bisque Recipe
Shrimp Bisque
6 Tbsp. olive oil
4 cups chopped green onions (stem and ends removed)
6 cloves garlic, chopped (or 1 ½ tsp. PENZEYS MINCED GARLIC)
¼ to 1 tsp. CAYENNE PEPPER, to taste
2 lb. shrimp, shelled and deveined
½ cup brandy or cognac
½ cup dry sherry or white wine
1 stick butter
½ cup flour
4 cups whole milk
1 can (6 oz.) tomato paste
4-8 cups seafood stock, or more as desired
Worcestershire sauce and hot sauce on the side
(HIGHLIGHTED – are found in PENZEYS SPICES)
In a medium skillet, heat the olive oil over medium-low heat. Add onion and cook until tender but not brown, stirring frequently, about 10 minutes. Add the garlic and cook 1 minute, stirring constantly. Add the CAYENNE and shrimp and cook for 3 minutes, stirring occasionally. Add alcohol and cook for 3 more minutes. Remove from the heat and set aside.
In a large pot over medium-low heat, melt the butter. Add the flour and stir constantly for 1 minute, until it forms a thick creamy paste. Gradually add the milk, starting with a few tablespoons at a time, stirring constantly, and cook until smooth and thickened, about 5 minutes. Stir in the tomato paste, whisking or stirring well to dissolve. Slowly add the seafood stock (start with 4 cups), stirring constantly. Add the shrimp mixture to the pot. If the soup is too thick, add additional seafood stock or water as desired (we used a total of 7 cups).
Serve hot with Worcestershire sauce and hot sauce on the side. The cooking time is 30-40 minutes.
14-16 servings
(Recipe for Shrimp Bisque was in Penzeys Spices catalog)
Speak Your Mind