Shrimp Bisque

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)